Creamy Cajun Sausage Potato Soup

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If you’re a fan of rich, creamy soups with a spicy twist, this Cajun Sausage Potato Soup is sure to be your next favorite comfort dish. Packed with the bold flavors of andouille sausage, tender russet potatoes, and creamy cheese, this soup brings a savory warmth perfect for chilly evenings. The combination of Cajun seasoning, paprika, and cayenne pepper infuses the broth with just the right amount of heat, while the creamy base balances it out for a deliciously smooth texture. Whether you’re making this for a cozy family dinner or a gathering with friends, this soup is an absolute crowd-pleaser. It’s easy to make, budget-friendly, and a guaranteed way to warm up during the colder months.

Why You Will Love Making This Recipe

This Cajun Sausage Potato Soup is not just packed with flavors, but it’s also quick and easy to prepare. With simple ingredients and a few steps, you can have a hearty, comforting soup ready in under an hour. The recipe starts by sautéing spicy sausage in vegetable oil, creating a rich, savory base that adds depth to the flavor profile. Then, you’ll cook onions, celery, and bell peppers, allowing them to soften and release their natural sweetness before adding garlic for that aromatic punch.

One of the highlights of this soup is the creamy texture from the heavy whipping cream and melted cheddar cheese. The balance of Cajun seasoning, paprika, and cayenne pepper gives just enough heat without overwhelming the palate. The russet potatoes absorb all these delicious flavors, becoming soft and fork-tender as they cook. The sausage, now back in the pot, infuses the entire soup with its smoky, spicy goodness, making every bite irresistible.

The best part? This dish can be made in one pot, which minimizes cleanup and makes for an easy weeknight meal. Plus, it’s adaptable — you can adjust the heat level to your liking by adding more or less cayenne pepper, and it’s just as delicious the next day as leftovers. This recipe is also ideal for meal prep, and it freezes well, making it a perfect dish for busy days when you want a comforting homemade meal without much effort.

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Ingredients:

For the Sausage:

  • 1 tablespoon vegetable oil
  • 1 ring (13.5 ounces) andouille sausage, sliced into ÂĽ-inch rounds

For the Vegetables:

  • 1 large onion, diced (about 1 cup)
  • ½ cup diced celery (about 1 rib)
  • ½ red bell pepper, seeded and diced
  • 2 teaspoons garlic, minced

For the Soup:

  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ÂĽ teaspoon cayenne pepper
  • 4 cups (960 g) chicken broth
  • 4 large russet potatoes, peeled and cubed
  • ½ cup (119 g) heavy whipping cream
  • 1 cup (113 g) mild cheddar cheese, shredded
  • Chopped parsley, for garnish

Equipment Used:

  • Large pot or Dutch oven
  • Knife and chopping board
  • Ladle for serving

Directions & Instructions

  1. Cook the Sausage: In a large pot, heat the vegetable oil over medium heat. Once hot, add the sliced andouille sausage and cook, stirring occasionally, until browned (about 3-4 minutes). Remove the sausage from the pot and set it aside on a plate or bowl.
  2. Cook the Vegetables: Using the same pot, add the diced onion, celery, and bell pepper. Cook for about 5-8 minutes until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
  3. Make the Soup: Add the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to the pot, stirring to combine. Pour in the chicken broth and add the cubed potatoes. Reduce the heat to low and simmer for 20-25 minutes or until the potatoes are fork-tender.
  4. Finish the Soup: Return the browned sausage to the pot and stir in the heavy whipping cream and shredded cheddar cheese. Let the soup simmer for another 5 minutes, or until everything is heated through and the cheese has melted into the broth.
  5. Garnish and Serve: Garnish with freshly chopped parsley and serve warm.

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Nutritional Information 

  • Calories: 400
  • Total Fat: 27g
  • Saturated Fat: 10g
  • Cholesterol: 50mg
  • Sodium: 950mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 17g

Prep Time and Cook Time

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes

Variations

  • Spicy Version: Increase the amount of cayenne pepper or add some hot sauce for a more intense heat.
  • Vegetarian Version: Swap the andouille sausage for smoked tempeh or another plant-based sausage option.
  • Cheese Variations: Swap the cheddar cheese for pepper jack cheese for an extra kick or use a sharp gouda for a smoky flavor.

Frequently Asked Questions

  1. Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring to an airtight container. Store it in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stove.
  2. Can I use a different type of sausage? Yes, you can substitute the andouille sausage with any sausage of your choice. Italian sausage or smoked sausage would also work well in this recipe.
  3. Is this recipe gluten-free? Yes, this recipe is gluten-free as long as the sausage and other ingredients you use do not contain gluten.

Pro Tips By Elisa

  • For Richer Flavor: If you have time, brown the sausage on medium-high heat to get a deep, caramelized flavor. It’ll add a wonderful richness to the soup.
  • Make It Creamier: For an extra creamy soup, you can add more heavy cream or use half-and-half instead.
  • Potato Tip: Use waxy potatoes like russets for the best texture that holds up well during simmering.

Serving Suggestions

  • Serve this soup alongside crusty bread for dipping, a fresh green salad, or even a side of cornbread to enhance the Cajun flavors.

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