Cajun Potato Soup

A smoky and creamy one-pot soup featuring andouille sausage, tender potatoes, and the holy trinity of bell pepper, celery, and onion, perfect for a comforting meal.

Print Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Main Course, Soup

Cuisine Cajun, Comfort Food

Servings 6 servings

Calories 450 kcal

Ingredients

For the soup base

1 lb andouille sausage, sliced or crumbled Substitute smoked kielbasa if unavailable.
2-3 medium potatoes, peeled and diced Yukon Gold for creaminess or russet for easier mashing.
1 medium onion, diced
1 green bell pepper diced
2 stalks celery, diced
2-3 cloves garlic, minced
1-2 tbsp Cajun seasoning Adjust to taste.
4-6 cups water or broth Chicken or vegetable; enough to cover the ingredients.
1 cup heavy cream For richness.
1-1.5 cups shredded sharp cheddar cheese Stir in off heat to prevent clumping.
to taste Salt and black pepper

For garnishing (optional)

to taste sliced scallions
to taste chopped parsley
to taste extra cheese
to taste hot sauce

Instructions

Cooking the Soup

Heat a large heavy-bottomed pot over medium heat. Add the sliced andouille and cook until browned and slightly crisp, about 5–7 minutes. Transfer half the sausage to a bowl for garnish if you like; leave the rendered fat in the pot.
Add diced onion, bell pepper, and celery to the pot. Sauté until softened, about 4–5 minutes. Stir in minced garlic and Cajun seasoning; cook for 30–60 seconds until fragrant.
Add diced potatoes and the remaining browned sausage. Pour in enough water or broth to just cover the ingredients. Turn heat up to bring the pot to a boil.
Once boiling, reduce heat to a simmer. Cover partially and simmer until potatoes are tender when pierced with a fork, about 12–18 minutes depending on dice size.
Reduce heat to low. Stir in the heavy cream, then add the shredded cheddar a handful at a time, stirring until melted and smooth.
If the soup is too thin, mash some potatoes against the pot sides or simmer uncovered a few minutes to reduce.
Taste and season with salt and freshly ground black pepper. Serve hot with reserved sausage and garnishes.

Notes

For a lighter finish, use half-and-half; you may need a thickener. Vegetarian options available by replacing andouille with smoked tempeh or plant-based sausage and using vegetable stock. Follow food safety best practices for storage and reheating.

Keyword Andouille Soup, Cajun Potato Soup, Comfort Soup, One-Pot Meal, Potato Soup