Cajun Potato Soup is a comforting bowl of creamy potatoes with a spicy kick. It’s filled with tender chunks of potato, a splash of smoky seasoning, and just enough heat to warm you up. This soup feels like a hug on a chilly day, with a little Cajun magic that keeps things exciting.
I love making this soup when I want something simple but full of flavor. The Cajun spices give it just the right amount of zing without being too hot, so it’s perfect for sharing with family or friends. I usually stir in a bit of cheese or top it with crispy bacon to add extra richness and texture.
One of my favorite ways to enjoy this soup is with a crusty piece of bread on the side for dipping. It’s an easy meal to make ahead, and leftovers taste even better the next day. Every time I make Cajun Potato Soup, it reminds me of cozy evenings and good times around the kitchen table.
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a creamy texture when mashed. Yukon Golds work well too if you prefer a buttery flavor.
Smoked Sausage: Andouille is classic for Cajun dishes, but Kielbasa or any smoked sausage can swap in. For a vegetarian version, try smoked tofu or mushrooms.
Cajun Seasoning: This blend gives the soup its signature spicy, smoky punch. If you don’t have Cajun seasoning, mix paprika, cayenne, garlic powder, onion powder, oregano, and thyme.
Heavy Cream: Adds richness and smoothness. Substitute with half-and-half or coconut milk for a lighter or dairy-free option.
How Can I Get the Soup Creamy but Still Chunky?
The trick is in partially mashing the potatoes:
- Once the potatoes are tender, use a potato masher or immersion blender to gently mash some potatoes right in the pot.
- Don’t blend them all — leave plenty of chunks for texture and bite.
- This gives a natural thickening and keeps the soup hearty and interesting.
- Adding cream last and warming gently ensures a smooth finish without curdling.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and prevents sticking while cooking the soup.
- Knife and cutting board – for chopping potatoes, peppers, onions, and garlic easily and safely.
- Immersion blender or potato masher – to mash some potatoes and thicken the soup without losing texture.
- Measuring spoons and cups – for accurately adding seasonings and liquids.
- Stirring spoon or spatula – to keep everything moving in the pot and prevent sticking.
Flavor Variations & Add-Ins
- Protein Swap: Use cooked chicken or shrimp instead of sausage for a different protein boost or keep it vegetarian with mushrooms or tofu.
- Cheese It Up: Add shredded cheddar or pepper jack on top for extra creaminess and spice.
- Veggie Boost: Mix in corn, spinach, or chopped tomatoes for added color and nutrients.
- Spice Levels: Adjust Cajun seasoning or add a dash of hot sauce or cayenne for more heat if you like it spicy.
How to Make Cajun Potato Soup?
Ingredients You’ll Need:
Main Ingredients:
- 4 large potatoes, peeled and diced
- 1 lb smoked sausage (such as Andouille or Kielbasa), sliced
- 1 medium onion, chopped
- 1 red bell pepper, sliced thin
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 quart chicken broth
- 1 cup heavy cream
- 2 tbsp Cajun seasoning (adjust to taste)
- 2 tbsp olive oil or butter
- Salt and black pepper to taste
- 1/4 cup fresh parsley or green onions, chopped (for garnish)
How Much Time Will You Need?
This Cajun Potato Soup recipe takes about 15 minutes to prepare, 25 minutes to cook, and a few minutes to finish and serve. In total, you’ll need around 40 minutes from start to delicious bowl-ready soup.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil or butter in a large pot over medium heat. Add the sliced sausage and cook until browned on both sides, about 5 to 7 minutes. Once browned, remove the sausage from the pot and set it aside for later.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, diced celery, green and red bell peppers. Cook these vegetables until they soften, about 5 minutes. Then add the minced garlic and cook for another 1 to 2 minutes until fragrant.
3. Add Seasoning and Potatoes:
Stir in the Cajun seasoning to coat the vegetables well. Then add the diced potatoes and pour in the chicken broth. Bring everything to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 to 20 minutes.
4. Thicken the Soup:
Once the potatoes are soft, use a potato masher or immersion blender to gently mash some of the potatoes in the pot. Leave some chunks to keep the soup nice and chunky, giving it a creamy, hearty texture.
5. Finish and Serve:
Return the cooked sausage to the pot and stir in the heavy cream. Warm the soup through, but avoid boiling after adding the cream to keep it smooth. Taste the soup and adjust with salt, pepper, or extra Cajun seasoning if you like.
6. Garnish and Enjoy:
Ladle the soup into bowls and sprinkle with chopped fresh parsley or green onions for a fresh, vibrant finish. Serve warm and enjoy your creamy, spicy Cajun Potato Soup!
Can I Use a Different Type of Sausage?
Yes! While Andouille is traditional for that authentic Cajun flavor, you can substitute with Kielbasa, smoked Polish sausage, or even chicken sausage. Just be sure to use a smoked variety to keep the smoky richness in the soup.
Can I Make This Soup Vegetarian?
Absolutely! Simply omit the sausage and use vegetable broth instead of chicken broth. You can add extra veggies like mushrooms, smoked paprika, or smoked tofu to add depth of flavor.
How Can I Thicken the Soup Without Cream?
You can mash more of the potatoes to naturally thicken the soup, or add a bit of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the simmering stage. Coconut milk works well as a creamy dairy-free substitute.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or water to loosen it up when reheating.
