Creamy Cajun Potato Soup
A creamy Cajun potato soup with andouille sausage, onion, bell pepper, and Yukon gold potatoes. Cozy, spicy, and rich with buttery flavor—this is one-pot comfort food with a Cajun twist.
6
bowls
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!
Notes
This soup is one-pot, weeknight-friendly, and easily customizable. For extra flavor, sauté the sausage until deeply browned. Cream can be swapped for half-and-half for a lighter soup. Add frozen corn or try smoked turkey sausage for variations. To store, cool completely and refrigerate for up to 4 days. If freezing, consider omitting the cream and adding it after reheating to avoid texture changes. Always add garnishes fresh for best taste and texture.
Nutrition
Calories: 430kcal | Carbohydrates: 36g | Protein: 15g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 1200mg | Potassium: 900mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 30mg | Calcium: 160mg | Iron: 2mg