Cajun Potato Soup

For a spicy twist on a classic soup recipe, whip up a pot of this easy Cajun potato soup. Just like old-fashioned baked potato soup, this Cajun potato soup recipe is loaded with chunks of potato, plenty of cheese and a splash of cream, but it’s kicked up with the addition of spicy andouille sausage, colorful bell peppers and a healthy dash of Cajun seasoning.

Perfect for those who love a little spice, this quick and easy soup recipe will warm your belly and your spirits all season long.

Ingredients for Cajun Potato Soup

• Andouille sausage: This spicy sausage is a staple in many Cajun-inspired recipes.
• Butter and oil: We saute the vegetables in a mixture of butter and oil for flavor and richness.
• Vegetables: Garlic, onion, red pepper and celery add color, flavor and texture to this creamy potato soup.
• Chicken broth: Store-bought or homemade chicken broth can be used in this Cajun potato soup.
• Cajun seasoning: This handy spice blend adds instant heat and Cajun flavor. You can use a store-bought blend or make your own Cajun seasoning from scratch.
• Other spices: Pungent garlic, spicy red pepper flakes and smoky paprika each add their own level of heat, zing and zippiness to make this a flavorful soup.
• Heavy whipping cream: A splash of heavy cream is the secret trick to making any soup rich and indulgent.
• Russet potatoes: We love russet potatoes for this soup. Their high starch and low moisture content allow them to help thicken the soup without losing their shape.
• Cheese: Freshly grated parmesan and cheddar cheese make the soup unctuously rich and savory.
• Parsley: While we love the rich, spicy flavors of this soup, parsley adds a welcoming freshness and gorgeous pop of green.

Directions

Step 1: Brown the sausage

In a Dutch oven or heavy-bottomed stock pot over medium heat, cook and stir the sliced sausage until the edges are lightly browned, three to five minutes. Transfer the sausage to a bowl.

Step 2: Saute the vegetables

In the same pan, melt the butter and heat the olive oil over medium heat. Add the garlic and red pepper flakes, and cook and stir for one minute. Add the onion, sweet red pepper and celery. Cook and stir until the vegetables are softened, five to seven minutes.

Step 3: Add broth, spices and potatoes

Stir in the broth, Cajun seasoning, paprika and salt. Bring the soup to a boil, then add the potatoes. Reduce the heat and simmer, uncovered, until the potatoes are tender, 15 to 18 minutes.

Step 4: Make it rich and creamy

Reduce the heat to low, then stir in the heavy cream, parmesan and cheddar cheese. Stir until the cheese has melted and the soup is smooth and creamy.

Step 5: Finish with sausage and parsley

Return the sausage to the pot and stir in the parsley. Cook the soup until it’s heated through, about five minutes. Ladle the soup into bowls and garnish with additional parsley.

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Cajun Potato Soup Variations

• Add extra meat: For an extra meaty variation, add 1/2 pound of cooked chicken breast and/or 1/2 pound of raw, large, peeled and deveined shrimp during the final five minutes of cooking. Cook the soup until the shrimp are pink and fully cooked.
• Go dairy-free: For a dairy-free Cajun potato soup, omit the cheese and opt for a 14-ounce can of coconut milk or another dairy-free cream substitute. For cheesy flavor, add 1 to 2 tablespoons of nutritional yeast, if desired.
• Make it vegetarian: Opt for vegetable broth instead of chicken broth. Swap the andouille sausage for your favorite brand of spicy plant-based sausages.

How to Store Cajun Potato Soup

Leftover Cajun potato soup may be refrigerated in an airtight container for up to four days. Before snapping the lid on the soup, make sure the soup is completely cooled to room temperature. To reheat the soup, warm it gently on the stovetop, stirring occasionally until it’s heated through. Soups that contain dairy tend to separate when heated too quickly over high heat; for best results, warm the soup low and slow.

Can you freeze Cajun potato soup?

As a general rule, soups containing dairy do not freeze well, as they tend to separate and curdle upon thawing and reheating. If you plan to store leftovers of this soup in the freezer as a make-ahead meal, we suggest cooling the soup and freezing it before adding the cream and cheeses. Defrost then finish the soup, adding the remaining ingredients upon reheating.

Cajun Potato Soup Tips

How can I thicken Cajun potato soup?

To thicken Cajun potato soup, add a cornstarch slurry (2 tablespoons of cornstarch mixed with 1/4 cup of water) during Step 4 after adding the cream and cheese.

Can I use shredded cheese in potato soup?

While shredded cheese is convenient, it isn’t the best choice for this soup. Most packaged shredded cheeses contain additives to prevent caking and clumping in the packaging. These can inhibit a cheese from melting smoothly in creamy soups. Therefore, for best results, we recommend grating your own cheese fresh from the block for this Cajun potato soup recipe.

What are the best potatoes for soup?

When choosing potatoes for soup, opt for a type of potato that is high in starch and low in moisture. Russets and Idaho potatoes are both great options. Their high starch content will help thicken the soup and make it creamy. Meanwhile, their low-moisture content will help them hold their shape through the cooking process without getting mushy.