Cajun Potato Soup is the kind of comfort food that warms you up from the inside out. Loaded with tender potatoes, smoky sausage, and a creamy Cajun-spiced broth, it’s a cozy bowl of pure Southern flavor. Every spoonful delivers a gentle heat that makes it perfect for those evenings when you want something hearty but with a lively twist.
I love making this soup on cold, rainy days because it fills the kitchen with the scent of spices and slow-simmered goodness. The Cajun seasoning gives it just the right balance of spice and depth, while the creamy base keeps everything rich and satisfying. And the best part? It comes together in under 40 minutes — a true weeknight winner.
To serve, I like to top it with sour cream, sliced green onions, or even crispy bacon bits for extra flavor and crunch. A thick slice of crusty bread or some warm dinner rolls on the side make it a meal you’ll want to enjoy again and again. Whether you like it mild or with a good kick, this Cajun Potato Soup will always hit the spot.
Key Ingredients & Substitutions
Here’s what makes this soup creamy, flavorful, and so satisfying — plus a few easy swaps if you’re missing something:
Russet Potatoes: The classic choice for a creamy yet chunky soup. Yukon Golds also work and add a buttery, rich flavor.
Smoked Sausage: Andouille sausage is traditional for that deep, smoky Cajun flavor. You can swap it for kielbasa, chorizo, or even smoked tofu for a vegetarian twist.
Cajun Seasoning: The flavor heart of this recipe. Use your favorite blend or make your own with paprika, garlic powder, onion powder, cayenne, thyme, and oregano. Adjust spice level to taste.
Heavy Cream: Makes the soup silky and indulgent. Half-and-half or evaporated milk can lighten it up, while coconut milk keeps it dairy-free.
Onion and Garlic: These add sweetness and depth. If you love extra flavor, add chopped celery or bell peppers for a “Cajun trinity” base.
Equipment You’ll Need
- Large soup pot – for even cooking and plenty of space to stir.
- Wooden spoon or ladle – perfect for stirring and serving.
- Potato masher or immersion blender – to create a creamy but chunky texture.
- Cutting board and sharp knife – for prepping the sausage, potatoes, and aromatics.
- Measuring cups and spoons – for accurate seasoning and liquids.
Flavor Variations & Add-Ins
- Seafood twist: Add cooked shrimp or crab at the end for a Cajun coastal spin.
- More veggies: Include corn, diced bell peppers, or celery for extra flavor and color.
- Cheesy upgrade: Stir in shredded cheddar or pepper jack just before serving.
- Smoky flavor boost: Add a bit of cooked bacon or pancetta for extra richness.
- Herbal touch: Garnish with parsley or thyme to brighten the creamy base.
How to Make Cajun Potato Soup
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 smoked or andouille sausage, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp Cajun seasoning
- 1 tsp paprika
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- ½ cup sour cream (for garnish)
- 2 tbsp chopped green onions (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook — so you’ll have a comforting bowl of creamy Cajun soup ready in roughly 35 minutes total. Perfect for a quick dinner or weekend lunch.
Step-by-Step Instructions:
1. Brown the Sausage
Heat olive oil in a large pot over medium heat. Add sliced sausage and cook until browned on both sides, about 4–5 minutes. Remove the sausage and set aside, leaving the flavorful oil in the pot.
2. Sauté the Aromatics
Add the diced onion to the pot and cook for 3–4 minutes, stirring occasionally until translucent. Stir in minced garlic and cook another minute until fragrant.
3. Simmer the Potatoes
Add diced potatoes and chicken broth to the pot. Bring to a boil, then lower the heat and let it simmer for 15–20 minutes, until the potatoes are soft and tender when pierced with a fork.
4. Season the Soup
Stir in the Cajun seasoning, paprika, cayenne (if using), salt, and black pepper. Let the soup simmer gently for a few minutes to absorb the spice flavors.
5. Mash for Texture
Using a potato masher or immersion blender, mash about half the potatoes directly in the pot. This thickens the soup while keeping some chunks for texture. Don’t overblend — a little rustic texture makes it perfect.
6. Add Cream and Sausage
Pour in the heavy cream and stir until fully incorporated. Gently heat the soup, but don’t boil it to avoid curdling. Add the browned sausage back in and simmer for 2–3 minutes until everything is hot and combined.
7. Serve and Garnish
Ladle the soup into bowls. Top each with a spoonful of sour cream, a sprinkle of green onions, and, if you’d like, a bit of shredded cheese or crispy bacon. Serve immediately with warm bread for dipping — pure comfort in a bowl!
Pro Tips for Best Texture & Taste
These small steps help you get the creamiest and most flavorful Cajun Potato Soup every time:
- Use starchy potatoes: Russet potatoes thicken the soup naturally without needing flour.
- Don’t rush the simmer: Let the potatoes cook slowly so they absorb all the spices.
- Control the heat: Start mild with Cajun seasoning, then build spice gradually.
- Warm the cream before adding: It helps prevent curdling when you stir it into hot soup.
- Finish with fresh herbs: A touch of parsley or thyme brightens the richness.
Frequently Asked Questions
Can I Use Frozen Potatoes?
Yes! Frozen diced potatoes work well — just thaw and drain them first to remove excess moisture so your soup doesn’t get watery.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, stirring occasionally to keep the cream smooth.
Can I Make It Spicier or Milder?
Absolutely. Add more Cajun seasoning or cayenne for extra heat, or skip the cayenne for a milder, family-friendly flavor.
Is There a Dairy-Free Option?
Yes — replace the heavy cream with coconut milk or your favorite plant-based cream alternative. You’ll still get that creamy texture with a subtle twist in flavor.
Can I Freeze This Soup?
It’s best fresh, but you can freeze it before adding the cream. When reheating, stir in fresh cream or coconut milk at the end for the best texture.
