Description
Cajun Potato Soup is a creamy, smoky, hearty soup made with tender potatoes, the Cajun holy trinity (onion, celery, bell pepper), and browned andouille (or kielbasa) in a spoon-coating broth. This easy one-pot recipe uses Cajun seasoning, garlic, and a splash of half-and-half for bold flavor that’s perfect for cold nights and meal prep. Top with cheddar and green onions for a loaded bowl.
Ingredients
Scale
- 12 oz andouille sausage (or kielbasa), sliced into rounds
- 2 tbsp butter (or 1 tbsp oil)
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 bell pepper (green or red), diced
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour (or use cornstarch slurry for gluten-free)
- 5 1/2 cups low-sodium chicken broth (or vegetable broth)
- 2 lb Yukon Gold potatoes, diced (about 6 cups)
- 1 1/2 tbsp Cajun seasoning (plus more to taste)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/2 tsp black pepper
- 3/4 cup half-and-half (or heavy cream)
- 1 tbsp hot sauce (optional)
- Salt to taste (add at the end)
- For serving: sliced green onions, chopped parsley, shredded cheddar, extra hot sauce
Instructions
- Brown sausage rounds in a large pot until edges caramelize, then remove to a plate
- Add butter to the pot and sauté onion, celery, and bell pepper until softened
- Stir in garlic and cook briefly until fragrant
- Sprinkle flour over vegetables and stir 1–2 minutes to form a roux
- Slowly whisk in broth, scraping up browned bits, then add potatoes, Cajun seasoning, paprika, thyme, bay leaf, and pepper
- Simmer gently until potatoes are fork-tender
- Mash some potatoes or blend 1–2 cups of soup for a thicker texture, then return to the pot
- Return sausage to the pot and lower heat
- Stir in half-and-half and hot sauce (if using) and warm gently without boiling
- Remove bay leaf, taste and adjust salt and Cajun seasoning, then serve with toppings
Notes
- Cajun seasoning varies in salt and heat—start with less and adjust at the end
- Yukon Golds hold creamy chunks; russets thicken more but can break down
- For gluten-free thickening, skip flour and add a slurry (1 tbsp cornstarch + 1 tbsp cold water) near the end
- Do not boil after adding dairy to prevent grainy or split texture
- Too thick after chilling? Add a splash of broth or milk when reheating
- Too thin? Simmer uncovered, mash more potatoes, or add a small slurry
- For extra smoky depth, add a pinch more smoked paprika
- Freeze best before adding dairy; add cream after reheating for best texture
- Top with cheddar and green onions for a loaded-bowl vibe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun-Inspired
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 430
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 70 mg
Keywords: Cajun Potato Soup, cajun soup, potato soup with sausage, andouille potato soup, creamy cajun soup, spicy potato soup, one pot soup