Description
Creamy Cajun Potato Soup with smoky sausage, tender potatoes, and bold Cajun seasoning. A cozy, one-pot soup dinner that’s easy to customize and perfect for cold days.
Ingredients
SOUP BASE
- 12 oz Andouille or smoked sausage, sliced
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 1 stalk celery, diced
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 1 1/2 to 2 lbs potatoes (Yukon Gold or russet), peeled and diced
- 4 cups chicken broth
- 1 to 1 1/2 tbsp Cajun seasoning (to taste)
- 1 tsp smoked paprika (optional)
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
CREAMY FINISH
- 1 cup heavy cream or half-and-half
- 1/2 cup sour cream (optional, for tang)
- 2 tbsp butter + 2 tbsp flour (optional, for thicker soup)
- 1/2 cup shredded cheddar or pepper jack (optional)
FOR SERVING
- Sliced green onions
- Fresh parsley
- Extra Cajun seasoning
- Crusty bread or cornbread
Instructions
1. In a large pot or Dutch oven over medium heat, cook sliced Andouille sausage until browned. Remove sausage to a plate and leave drippings in the pot.
2. Add onion, celery, and diced bell pepper to the pot. Sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds.
3. Stir in Cajun seasoning, smoked paprika, thyme, salt, and pepper. Toast seasonings for 30 seconds.
4. Add diced potatoes and pour in chicken broth. Stir to combine. Bring to a boil, then reduce to a simmer. Cook 15–20 minutes, or until potatoes are tender.
5. For a thicker texture, mash some of the potatoes in the pot with a potato masher. (Optional: make a quick roux with 2 tbsp butter and 2 tbsp flour; whisk into soup.)
6. Stir in heavy cream and sour cream until blended. Return browned sausage to the pot. Simmer 3–5 minutes more without boiling.
7. Taste and adjust seasoning with more Cajun, salt, or pepper. Ladle into bowls and garnish with green onions and parsley.
Notes
Crockpot version: Add sausage (browned), veggies, potatoes, broth, and seasonings to slow cooker. Cook on LOW 6–7 hours or HIGH 3–4 hours. Mash a few potatoes, then stir in cream at the end.
Storage: Refrigerate up to 4 days. Reheat gently and add a splash of broth or milk if thickened.
Freezer tip: For best results, freeze before adding dairy. Reheat and stir in cream/sour cream when serving.
Variation: Add cheese tortellini in the last 10 minutes to make Creamy Cajun Tortellini Soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 1080mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg