A creamy Cajun potato soup with andouille sausage, onion, bell pepper, and Yukon gold potatoes. Cozy, spicy, and rich with buttery flavor.
Let’s make soup that tastes like a warm hug—plus a tiny kick in the pants (thank you, Cajun seasoning). This one is thick and hearty from the Yukon golds, deeply savory thanks to that lightly golden andouille, and absolutely creamy in the most comforting way. The whole thing smells like a pot of Cajun magic simmering away on your stove—onion, garlic, pepper, buttery sausagey goodness.
I like this soup for a weeknight, but let’s be honest, it leans dangerously into weekend “I’m wearing sweats and don’t care” territory. Bonus: it’s a one-pot deal minus a little potato prep in the microwave. So we’re cheating just enough to feel proud but not guilty.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Creamy Cajun Potato Soup
I won’t pretend this is fancy—because it’s not. But it’s the kind of thing that makes your whole kitchen smell like someone loves you.
- Hearty without the hassle: Just chop, sauté, simmer, then slurp. No pureeing or standing mixer tricks here.
- One-pot wonder vibes: Minimal cleanup, maximum comfort. We’re talking lazy-day soup with depth.
- Bold Cajun flavor: The seasoning adds just enough warmth and spice to wake up your taste buds.
- Thick and creamy texture: Thanks to Yukon golds and a splash of heavy cream, it’s velvety as heck.
- Sausage makes it a meal: Andouille brings smoky richness with a satisfying bite.
- Customizable toppings: Shredded cheddar, scallions, maybe even crushed chips if you’re feeling reckless.
Ingredient Notes
This soup walks the line between pantry-friendly and flavor-loaded. Most things you probably have, or can easily grab. Let’s peek under the hood:
- Yukon gold potatoes: These bring natural creaminess and a buttery texture that holds together beautifully after simmering.
- Butter & olive oil: Starting the base with both adds richness and skips any weird burnt oil flavors.
- Yellow onion: Goes translucent and sweet in the pot, laying down aromatic magic.
- Celery & green bell pepper: Classic Louisiana flavor base, a.k.a. part of the “holy trinity” with onions.
- Garlic: Only two cloves, but they punch above their weight once they hit that hot fat.
- Andouille sausage: Smoky, spicy, and downright essential. If you only sub one thing, don’t let it be this.
- Chicken or vegetable broth: Both work, but chicken gives a deeper savory note that partners well with the sausage.
- Heavy cream: Just a cup, stirred in at the end. It melts into everything and smooths out the kick.
- Cajun seasoning: Taste as you go! Different blends vary a lot in heat (in case yours is a firecracker).
- Shredded cheddar & green onions: Garnish game strong—and adds extra creamy-salty-cheesy-snap in one swoop.
How To Make This Creamy Cajun Potato Soup
You’re basically building layers of flavor, one ingredient at a time. It’s simple cooking with big-delicious-energy.
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Soften the potatoes: Pop the chopped Yukon golds in a big microwave-safe bowl with a bit of water. Cover (loosely so things don’t get angry), microwave on high for 5 to 8 minutes, stirring once or twice, until almost fork-tender. Set ’em aside like a boss.
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Sauté the veggies: In your stock pot, melt the butter with the olive oil over medium heat. Add onion, celery, and green bell pepper. Stir it around for 4 to 5 minutes. You’ll know it’s ready when everything smells sweet and onions turn translucent.
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Add garlic & sausage: Toss in the minced garlic first and let it do its fragrant thing for about a minute. Then bring in the sliced andouille. Stir and cook for 4 to 5 minutes until your kitchen smells outrageous and those sausage rounds get lightly browned.
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Build the soup base: Pour in the broth and crank things to a simmer. Gently add your pre-softened potatoes. Let it all bubble together for 12 to 15 minutes while the flavors make friends, and the potatoes become melt-in-your-mouth tender.
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Cream & seasoning time: Lower the heat and stir in the heavy cream. Then season gently with the Cajun spice. Start with a teaspoon, taste, and adjust so it’s as mild or wild as you like.
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Serve & top it off: Ladle into bowls and don’t be shy with the shredded cheddar and green onions. They take it to the next level.
Storage Options
This soup holds up pretty well in the leftover department. That said, there are a couple little tricks for best results.
If you’ve got leftovers, let the soup cool completely before sticking it in an airtight container in the fridge. It’ll stay good for up to four days. Reheat gently on the stovetop or in the microwave, stirring often so nothing goes grainy or scorched.
Now, about the freezer: You can freeze it, but fair warning—dairy doesn’t always play well with low temps. The cream might separate and get a bit funky after thawing. Not unsafe, but it’ll lose some of the luscious texture. If you know you’re going to freeze it, you could hold back the cream and add that later when reheating. Just a thought.
And don’t forget those toppings. Always add them fresh. Reheated shredded cheddar gets… sad.
Variations and Substitutions
Want to riff on it? Go for it. This is a flexible soup with room for personality.
- Smoked turkey sausage: A great swap if andouille isn’t your thing or you want it a bit lighter without losing the smoky flavor.
- Half-and-half instead of cream: Still creamy, just a tad less rich. It works well if you’ve already maxed out on butter indulgence this week.
- Add corn: A handful of frozen corn stirred in during the last few minutes adds sweetness and a nice pop of texture.
- Make it vegetarian: Skip the sausage and use veggie broth. Maybe toss in some smoked paprika and a bay leaf to amp up the flavor.
- Spicy kick: If your Cajun seasoning is mild, sneak in a few dashes of hot sauce or cayenne at the end.
What to Serve with Creamy Cajun Potato Soup
This soup’s got enough richness to hold its own, but a little sidekick never hurt.
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A slice of crusty bread is a classic move. You want something that can soak up every last creamy, spicy drop—but doesn’t distract. If you’ve got a good sourdough? Even better.
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Try a fresh green salad with a tangy vinaigrette. It cuts through the creaminess and adds crunch. Spinach, maybe some shaved fennel or apple, and definitely a handful of toasted pecans.
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For the carb-forward among us (hi, me), cornbread is the obvious answer. Especially if it’s something like these bacon basil cornbread muffins. Bacon + Cajun soup = happiness.
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If you’re aiming for full belly bliss, make a half batch of this Dorito casserole on the side. I know, I know. But we’re here for joy, not restraint.
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Feeling light? Serve with some crisp roasted broccoli or a side of sautéed greens. Bonus points if there’s garlic involved.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use a different type of potato?
Yes, but stick with something waxy like red or white potatoes if you can. Russets tend to fall apart in this soup and make it overly starchy. Yukon golds are ideal because they hold their shape while still going all buttery-soft inside. If it’s all you’ve got, russets will work in a pinch, just maybe don’t microwave them quite as long.
What Cajun seasoning should I use?
Tony Chachere’s is easy to find and fairly classic, though it can be salty. Slap Ya Mama is spicier if you like a punch. Or use your own mix! Just adjust the salt in the recipe so you don’t overseason by accident. If you’re sensitive to heat, start small and build from there.
Can I make this ahead of time?
Absolutely. In fact, the flavors deepen a bit with some fridge time. Just don’t add garnishes until you reheat. If you’re meal-prepping for the week, this soup will keep well and reheat like a champ—though give it a good stir to prevent separation.
Is this soup gluten-free?
Yes, it can be! Just double-check your sausage and Cajun seasoning to be sure they don’t sneak in any wheat-based additives. Most plain versions are fine, but read your labels to be safe. There’s no flour or thickening agents needed otherwise, so it’s easy to keep it gluten-free.
Creamy Cajun Potato Soup
Ingredients
Soup Base
- 2 lbs (900 g) Yukon gold potatoes peeled and cut into 1-inch chunks
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 large yellow onion diced
- 2 celery stalks diced
- 1 green bell pepper diced
- 2 cloves (2) garlic minced
- 12 oz (340 g) andouille sausage sliced into 1/4-inch rounds
- 4 cups (950 ml) chicken or vegetable broth
- 1 cup (240 ml) heavy cream
- 1 to 2 tsp (1 to 2 tsp) Cajun seasoning to taste
- Kosher salt & freshly ground black pepper to taste
Toppings
- Shredded cheddar cheese for serving
- Sliced green onions for serving
Equipment
- Large Stockpot
- Microwave-safe bowl
- Cutting board
- Knife
Instructions
- Place chopped Yukon gold potatoes and 1/4 cup water in a large microwave-safe bowl. Cover loosely and microwave on high for 5-8 minutes, stirring once or twice, until potatoes are nearly fork-tender. Drain and set aside.
- In a large stockpot over medium heat, melt the butter and olive oil. Add the diced onion, celery, and green bell pepper. Sauté for 4-5 minutes until softened and onions are translucent.
- Add minced garlic and cook for about 1 minute, stirring often, until fragrant. Add sliced andouille sausage and continue cooking 4-5 minutes, until sausage is lightly caramelized.
- Pour in the chicken or vegetable broth and bring to a simmer. Add the pre-softened potatoes. Let the soup simmer for 12-15 minutes, or until potatoes are fully tender and flavors have melded.
- Reduce heat to low. Stir in the heavy cream, then season to taste with Cajun seasoning, salt, and pepper. Start with 1 teaspoon Cajun spice and adjust to your heat level preference.
- Ladle soup into bowls and garnish generously with shredded cheddar cheese and sliced green onions. Serve hot and enjoy!
