Cajun Potato Soup Recipe (Easy & Creamy!)

You know that feeling when you walk into a house and smell something incredible simmering on the stove? That’s what this soup does to people.

I’m talking about real deal Cajun Potato Soup. The kind that makes you close your eyes after the first spoonful. Smoky andouille sausage. Tender potatoes that practically melt. And just enough spice to wake up your taste buds without setting your mouth on fire.

I’ve been making this for years now. Every single time, it hits the spot.

How I Discovered This Recipe

Here’s the truth. Growing up, I thought potato soup was the most boring thing ever.

Just mushy chunks floating in watery cream. No flavor. No excitement. Nothing.

Then one winter, I stopped at this tiny Louisiana diner. The kind of place with checkered tablecloths and a waitress who calls everyone “honey.” I ordered their Cajun potato soup on a whim.

That first bite? Changed everything.

The smokiness from the sausage. The warmth from the spices. The way the potatoes soaked up all those flavors. It was like someone took regular potato soup and gave it a personality transplant.

I went home and started experimenting in my own kitchen. Took me a few tries to get it right. But now? This is my go-to recipe when the temperature drops.

The best part about this soup is what happens while it cooks. Those russet potatoes break down just enough to thicken everything naturally. No flour needed. No weird tricks.

Just potatoes doing their thing.

The heavy cream and cheddar cheese come in at the end. They add this richness that makes the soup feel like a warm hug. But it’s not heavy or overwhelming.

Everything just works together.

Recipe Timing & Servings

Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Servings: 6 generous bowls | Difficulty: Easy

What You’ll Need

Ingredient	Quantity	Notes
Vegetable oil	1 tablespoon	For browning sausage
Andouille sausage	13.5 ounces (1 ring)	Sliced into ¼-inch rounds
Large onion	1 (about 1 cup diced)	Yellow or white works well
Celery	½ cup diced (1 rib)	Adds aromatic depth
Red bell pepper	½ pepper, diced	Seeded and diced
Garlic	2 teaspoons, minced	Fresh is best
Cajun seasoning	1 teaspoon	Store-bought or homemade
Kosher salt	½ teaspoon	Adjust to taste
Black pepper	½ teaspoon	Freshly ground preferred
Paprika	½ teaspoon	Adds color and smokiness
Cayenne pepper	¼ teaspoon	Controls heat level
Chicken broth	4 cups (960g)	Low-sodium recommended
Russet potatoes	4 large	Peeled and cubed
Heavy whipping cream	½ cup (119g)	Adds richness
Mild cheddar cheese	1 cup (113g), shredded	Freshly shredded melts better
Fresh parsley	For garnish	Chopped

Let’s Talk Ingredients

About That Sausage

Andouille is where all the magic starts.

This isn’t your regular breakfast sausage. It’s smoked. Pre-cooked. And has this distinctive spicy-smoky flavor that screams Louisiana.

The good news? You don’t have to do much to it. Just slice it up and brown it.

Can’t find andouille at your store? Don’t panic. Kielbasa works. So does smoked bratwurst. The flavor won’t be exactly the same, but you’ll still end up with something delicious.

Why Russet Potatoes Win

I’ve tried this soup with different potatoes. Russets are the winner, hands down.

Here’s why:

• They’re packed with starch
• They break down perfectly during cooking
• They soak up flavors like a sponge

Yukon golds are fine too. They’ll give you a buttery taste and hold their shape better. But if you want that thick, creamy consistency? Go with russets.

The Spice Situation

This soup uses five different spices. Sounds like a lot, right?

But each one has a job:

• Cajun seasoning brings the herbs and complexity
• Paprika adds color and smokiness
• Cayenne gives you that slow-building heat
• Salt and pepper tie it all together

Don’t skip any of them. They work as a team.

Cream and Cheese Are Non-Negotiable

Look, I know some people try to make “healthy” versions of creamy soups. That’s fine.

But if you want this soup to taste right? You need the real stuff.

The heavy cream makes everything silky. The mild cheddar melts into the broth and creates this velvety texture. It coats every spoonful.

And here’s a tip: Use mild cheddar. Sharp cheddar can overpower the other flavors. Mild lets everything shine.

How to Make It

Step 1: Brown That Sausage

Grab your biggest pot. I’m talking Dutch oven size if you’ve got it.

Heat it over medium heat. Add your tablespoon of oil. Wait until it shimmers—about 30 seconds.

Now add your sausage rounds. Try to get them in a single layer if you can.

Here’s the key: Leave them alone.

Don’t move them. Don’t stir them. Just let them sit for 2 minutes.

This creates a beautiful caramelized crust on one side. Then flip them and cook another 1-2 minutes. You want those edges crispy and browned.

The sausage will release these flavorful oils into the pot. That’s your flavor foundation right there.

Take the sausage out and put it on a plate.

And whatever you do, don’t clean that pot. See all those brown bits stuck to the bottom? That’s pure flavor. We’re going to use every bit of it.

Step 2: Cook the Holy Trinity

In Louisiana cooking, there’s this thing called the “holy trinity.”

It’s onion, celery, and bell pepper. These three vegetables show up in almost every Cajun dish.

Toss them into your pot with all that sausage oil. Stir them around so they’re coated.

Cook over medium heat for 5-8 minutes, stirring every now and then.

You’ll know they’re ready when:

• The onions turn translucent
• Everything gets soft
• Your kitchen starts smelling amazing

The celery should still have a tiny bit of crunch. Not raw, but not mushy either.

Now add your garlic.

Important: Garlic burns fast. Like, really fast. So keep stirring for that full minute. You’ll smell it getting all fragrant and pungent. That’s your signal it’s ready.

Step 3: Add the Spices

Time to wake everything up.

Sprinkle in your Cajun seasoning, salt, black pepper, paprika, and cayenne. Stir it all together for about 30 seconds.

This step is called “blooming” the spices. It releases their essential oils and makes them way more flavorful than if you just dumped them in later.

Step 4: In Goes Everything Else

Pour in your chicken broth. Add those cubed potatoes.

Give it a good stir to mix everything together.

Crank up the heat and bring it to a gentle boil. Then—and this is important—immediately turn it down to low.

Let it simmer uncovered for 20-25 minutes.

I usually check the potatoes around the 20-minute mark. Stick a fork in one. If it slides through like butter? You’re good to go.

Step 5: The Grand Finale

Remember that sausage you set aside? Bring it back to the party.

Stir it in gently.

Now pour in the heavy cream. Add your shredded cheddar cheese.

Stir slowly. Watch the cheese disappear into the broth like magic. It’ll turn everything creamy and golden.

Let it all simmer together for 5 more minutes.

This is when the flavors really marry. The soup will thicken up a bit. Taste it and add more salt or pepper if you think it needs it.

Tips I’ve Learned the Hard Way

Cut Your Potatoes Right

Make them about 1-inch cubes. All the same size.

Why does this matter? Even cooking.

If you’ve got some tiny pieces and some huge chunks, the tiny ones will turn to mush before the big ones get tender. Not ideal.

The Cheese Hack

Here’s something most people don’t know.

Pre-shredded cheese from the bag? It doesn’t melt smoothly.

I learned this the hard way when my soup ended up grainy and weird. Turns out, pre-shredded cheese has anti-caking agents on it. These prevent smooth melting.

Take the extra 2 minutes. Buy a block of cheddar. Shred it yourself.

Your soup will thank you.

Also, add the cheese over low heat. High heat makes it separate and get grainy. Nobody wants grainy soup.

About That Heat Level

Sensitive to spice? Start with half the cayenne pepper.

You can always add more at the end. But you can’t take it away once it’s in there.

Think of it like salt. Easy to add. Impossible to remove.

Want It Extra Creamy?

Try this: Before you add the cream, grab a potato masher.

Mash some of the potatoes right there in the pot. Not all of them—just a few.

The starch they release will thicken everything up naturally. You’ll get this thick, luxurious consistency without adding more cream.

Storing Your Soup

Good news for meal preppers. This soup stores like a dream.

Fridge Storage

Let it cool completely first. Usually takes about an hour.

Then transfer it to airtight containers. I like using individual portion sizes. Makes grab-and-go lunches super easy.

It’ll keep for 3-4 days in the fridge.

Freezer Storage

Want to make a big batch? This freezes beautifully.

Use freezer-safe containers. Leave about an inch of space at the top—the soup expands when it freezes.

It’ll last 2-3 months in there.

How to Reheat

Stovetop is best. Medium-low heat, stirring occasionally.

Microwave works too. Just use 50% power so it heats evenly.

You might need to add a splash of broth when reheating. The soup tends to thicken up as it sits. No big deal—just thin it out a bit.

Make It Your Own

Here’s the thing about soup. It’s forgiving.

Want to throw in some corn? Do it. Add it during the last 5 minutes of cooking.

Love tomatoes? A can of diced tomatoes goes great in this. Add them when you add the broth.

Need more veggies? Kale or spinach work perfectly. Throw them in at the very end so they don’t get mushy.

Adjusting the Spice

Got kids or people who don’t like heat? Use mild sausage instead of andouille. Skip half the cayenne.

On the flip side, if you’re a heat seeker? Double the cayenne. Add some hot sauce at the end. Go wild.

Your Questions Answered

Can I make this in a slow cooker?

Yep. But don’t skip the browning step.

Brown the sausage and sauté the vegetables first in a pan. Then dump everything except the cream and cheese into your slow cooker.

Add the potatoes and broth.

Cook on low for 6-7 hours or high for 3-4 hours.

Stir in the cream and cheese during the last 15 minutes.

What bread goes with this?

Crusty French bread is my go-to. The kind with the hard crust and soft inside.

Cornbread is also amazing. It soaks up the broth perfectly.

Some people go fancy and serve it in bread bowls. That’s next level comfort food right there.

My soup turned out too thin. Help?

Easy fix.

Grab a spoon. Mash some potatoes against the side of the pot. The starch will thicken everything naturally.

Or make a quick cornstarch slurry. Mix 2 tablespoons cornstarch with 2 tablespoons cold water. Stir it into the simmering soup.

Can I use turkey sausage?

Sure. Turkey andouille works fine.

The flavor will be lighter. But as long as it’s smoked turkey sausage, you’ll still get that important smoky element.

How spicy is this really?

It’s got a kick. But it’s more warming than burning.

The heat builds gradually as you eat. Most people find it pleasant—not overwhelming.

If you’re cooking for kids? Cut the cayenne in half. Problem solved.

Why This Recipe Works

This isn’t complicated cooking. It’s just good ingredients treated right.

The sausage brings smoke and spice. The potatoes make it hearty and filling. The spices add depth. The cream and cheese bring it all together.

You don’t need fancy techniques. You don’t need special equipment.

Just a big pot. Some patience. And an appetite.

I make this soup probably twice a month during cold weather. Sometimes more. My family requests it constantly.

Last week, my neighbor smelled it cooking and texted asking if she could come over for dinner. That’s the power of this soup.

It draws people in.

So grab your ingredients. Fire up that stove. And get ready for some serious comfort in a bowl.

Trust me this one’s going straight into your regular rotation.