The first time I made this Cajun Potato Soup I thought I’d accidentally invented the best cold-weather cure.
It’s rich, smoky, and cozy without feeling like a chore to make.
This recipe hits deep savory notes from andouille and sharp cheddar, balanced by starchy potatoes and a touch of heat from Cajun spices.
No fuss, big flavor, and seriously forgiving — perfect for weeknights or feeding a crowd.
Why You’ll Love This Recipe
- Bold, smoky flavor from the andouille that stands up to creamy elements.
- Thick, velvety texture that still has tender potato chunks for contrast.
- Fast to make on a busy night with pantry-friendly ingredients.
- Flexible: easy to tone down or ramp up the spice and swap proteins.
The texture is where this soup really shines. The broth becomes almost silky when heavy cream and cheddar melt in, but chunky diced potatoes keep the mouthfeel interesting. The andouille provides smoky fat and a meaty chew; combined with softened bell peppers and onions, you get classic Cajun savory-sweet notes. The spice mix clings to the vegetables and sausage, so each spoonful tastes layered rather than one-dimensional.
“Made this for my family and it disappeared in minutes. Smoky, creamy, and so comforting — a new weeknight favorite!” — 5★ reader review
Key Ingredients
Andouille sausage — Andouille is the backbone of this soup. Its smoked, garlicky flavor adds depth that ordinary sausage can’t match. I prefer a coarsely sliced, high-quality andouille from the butcher or a reputable brand labeled "smoked" for real character.
Potatoes — Starchy potatoes (Russets) break down a little and thicken the soup naturally, while Yukon Golds hold their shape slightly better and offer a buttery mouthfeel. I usually use a mix: mostly Yukon Gold for texture, one Russet to add body.
Cajun spices — A balanced Cajun rub (paprika, cayenne, garlic powder, onion powder, oregano, thyme) is essential. Use a fresh blend or make your own for brighter flavor; store-bought blends work fine but check salt levels before adding extra.
Heavy cream — Heavy cream is what turns the broth into a luxurious, clingy finish. For lighter versions, half-and-half works but the soup won’t be quite as rich or velvety.
Full ingredient list:
- Andouille sausage (sliced)
- Potatoes (diced; Yukon Gold and/or Russet)
- Mixed vegetables: celery, bell peppers, onions (diced)
- Cajun spices (paprika, cayenne, garlic powder, onion powder, oregano, thyme)
- Heavy cream
- Cheddar cheese (sharp, shredded)
- Chicken or vegetable broth
- Salt and pepper
Step-by-Step Instructions
Step 1: Brown the andouille
Heat a large pot over medium heat and add the sliced andouille.
Cook, stirring occasionally, until the edges are nicely browned and the fat renders.
Pro Tip: You’ll know it’s ready when the sausage releases a fragrant smoky aroma and the pan has browned bits.
Step 2: Soften the vegetables
Add the diced onions, bell peppers, and celery to the pot with the sausage.
Sauté until they begin to soften and the onions turn translucent.
Pro Tip: Scrape up the browned bits from the sausage as the vegetables cook — that’s flavor gold.
Step 3: Bloom the spices
Sprinkle in your Cajun spices and cook for about 1 minute, stirring constantly.
This brief cooking time awakens the aromatics and deepens the spice profile.
Pro Tip: Toasting the spices for only a minute prevents bitterness and helps them coat the veggies.
Step 4: Add potatoes and broth
Pour in the diced potatoes and enough chicken or vegetable broth to cover them.
Raise heat to bring the mixture to a boil.
Pro Tip: Use low-sodium broth so you can control the soup’s final seasoning.
Step 5: Simmer until tender
Lower the heat, cover the pot, and simmer until the potatoes are fork-tender, about 12–18 minutes depending on dice size.
Check occasionally and stir gently to prevent sticking.
Pro Tip: Cut one potato the size you’ll be serving; if it flakes, they’re done.
Step 6: Finish with cream and cheese
Stir in the heavy cream and then add shredded cheddar, stirring until everything is melted and the soup is creamy.
Heat gently; do not boil after adding dairy to avoid separation.
Pro Tip: Grate your own cheddar for smoother melting and better texture than pre-shredded cheese.
Step 7: Adjust seasoning and serve
Taste and finish with salt and freshly ground black pepper.
Ladle into bowls and garnish with extra cheddar or chopped green onions if desired.
Pro Tip: A squeeze of lemon or a splash of hot sauce at the table brightens the flavors.
Expert Tips for Success
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Brown the sausage well: Proper browning develops caramelized fond that flavors the entire pot. Don’t rush this step; medium heat for 6–8 minutes gives a deeper, smokier base. If the pan starts to scorch, lower the heat and add the vegetables sooner to deglaze.
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Control the spice level: Cajun blends vary widely. Start with a conservative amount and taste after the potatoes are cooked since the simmer mellows and concentrates the spices. If you want heat without changing overall flavor, add a pinch of cayenne at the table.
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Choose your potatoes intentionally: Smaller dice cooks faster and produces a chunkier soup. Large dice gives you big potato bites but takes longer. If you prefer thick, almost stew-like results, partially mash a few potatoes in the pot with the back of a spoon.
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Keep dairy from breaking: Add heavy cream off the heat or over very low heat and avoid boiling once dairy is in. If your soup cools and separates, gently whisk over low heat to bring it back together; a spoonful of cornstarch slurry can help stabilize thinner broths.
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Use freshly grated cheese: Pre-shredded cheeses often contain anti-caking agents that prevent smooth melting. For a creamier result, shred a block of sharp cheddar just before adding it.
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Equipment matters: A heavy-bottomed Dutch oven distributes heat evenly and prevents hot spots that can scorch the bottom. Use a sturdy ladle and a 2–3 mm grater for the cheddar to ensure quick, even melting.
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Make it ahead thoughtfully: This soup often tastes better the next day because flavors marry. Reheat gently and add a splash of broth or cream if the texture thickened too much in the fridge.
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Troubleshooting thin soup: If your final soup is thinner than desired, mash some potatoes into the pot or simmer uncovered for a few minutes to reduce. For instant thickening, whisk a tablespoon of cornstarch with cold water and stir in while hot.
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Balancing salt: Andouille and store-bought broths can be salty. Always season at the end and taste before adding additional salt. A finishing acid like a teaspoon of apple cider vinegar can often lift flavors without more salt.
Storage & Freezing
Fridge: Cool the soup within 2 hours and transfer to airtight containers.
Store in the refrigerator for up to 3–4 days.
When reheating, warm gently on the stove over low heat, stirring frequently. Add a splash of broth or cream if it’s too thick.
Freezer: To freeze, let the soup cool completely and portion into freezer-safe bags or containers, leaving some headspace for expansion.
Freeze for up to 3 months. Note that cream-based soups can change texture slightly after freezing; to minimize this, freeze before adding the cream and cheese, then reheat and finish with dairy.
Reheating from frozen: Thaw in the refrigerator overnight or use the defrost setting on your microwave.
Reheat slowly on the stovetop and whisk in the cream and cheddar at the end to restore creaminess.
Variations & Substitutions
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Protein swaps: Replace andouille with smoked kielbasa, chorizo, or even diced ham. For a vegetarian option, omit the sausage and add smoked paprika plus roasted mushrooms for umami.
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Dairy-free version: Use full-flavored coconut milk or a cashew cream for richness. Taste and adjust Cajun seasoning since coconut can add sweetness.
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Lighter version: Swap heavy cream for half-and-half or evaporated milk and use low-fat cheese to cut calories, but expect a lighter mouthfeel.
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Extra vegetables: Stir in corn kernels, chopped kale, or smoked tomatoes for added texture and color. Add quick-cooking greens at the end so they stay bright.
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Spice variations: Add a teaspoon of Old Bay for a Maryland twist, or swap smoked paprika for regular paprika for milder smoke. For a deeper flavor, fold in a tablespoon of tomato paste while sweating the vegetables.
Frequently Asked Questions
Q: Can I make this soup without andouille?
A: Yes. You can substitute smoked kielbasa, chorizo, or use mushrooms and smoked paprika for a vegetarian-friendly smoky element. If skipping meat entirely, consider adding a splash of liquid smoke or extra smoked paprika to maintain depth.
Q: Will the soup separate if I freeze it with cream?
A: Cream-based soups can separate after freezing. To reduce this, freeze before adding dairy, then thaw and finish with fresh cream and cheese when reheating. If you must freeze with cream, reheat slowly and whisk vigorously to recombine.
Q: What’s the best potato for Cajun Potato Soup?
A: Yukon Golds are my go-to for a balance of creaminess and hold; Russets release starch and help thicken the soup. A mix of the two gives the best texture: body from the Russet and buttery bites from the Yukon.
Q: How long does this soup keep in the fridge?
A: Stored in an airtight container, it will keep 3–4 days. Always reheat to steaming hot and check for off smells or flavors before eating.
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For a slow cooker, brown the sausage and sauté vegetables first, then combine ingredients and cook on low for 4–6 hours. In an Instant Pot, use the sauté function for browning, then pressure cook for 8–10 minutes and release naturally. Finish with cream and cheese off-pressure to prevent curdling.
Final Thoughts
This Cajun Potato Soup is one of those recipes that hits all the cozy notes without being complicated.
Make it your own by adjusting the spice, swapping proteins, or adding greens at the end.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For more variations and inspiration, check out this comforting version at Cajun Potato Soup – I Am Homesteader.
If you want a tested stovetop method with tips, read the Kitchn’s take here: Cajun Potato Soup Recipe | The Kitchn.
For a super-creamy spin with serving suggestions, visit Pink Owl Kitchen’s recipe: Creamy Cajun Potato Soup – Pink Owl Kitchen.
And for alternate ingredient ideas and tweaks, see this version at Insanely Good: Creamy Cajun Potato Soup – Insanely Good.
Cajun Potato Soup
Ingredients
For the soup
- 1 lb Andouille sausage, sliced Use high-quality, smoked andouille for best flavor.
- 2 cups Potatoes, diced (Yukon Gold and/or Russet) A mix of potatoes for best texture.
- 1 cup Mixed vegetables (celery, bell peppers, onions, diced) Use fresh vegetables for optimal flavor.
- 2 tbsp Cajun spices (paprika, cayenne, garlic powder, onion powder, oregano, thyme) Homemade blend recommended for best flavor.
- 1 cup Heavy cream For a richer texture; adjust for lighter versions.
- 1 cup Sharp cheddar cheese, shredded Grate your own for better melting.
- 4 cups Chicken or vegetable broth Low-sodium broth recommended.
- to taste Salt and pepper Add at the end of cooking.
Instructions
Preparation
- Heat a large pot over medium heat and add the sliced andouille. Cook until browned and fat renders.
- Add diced onions, bell peppers, and celery. Sauté until the vegetables soften.
- Sprinkle in Cajun spices and cook for about 1 minute, stirring constantly.
- Pour in diced potatoes and enough broth to cover them. Raise heat to bring to a boil.
- Lower heat, cover, and simmer until potatoes are fork-tender, about 12–18 minutes.
- Stir in heavy cream, and shredded cheddar. Heat gently without boiling.
- Taste and adjust seasoning with salt and pepper before serving.
