Creamy Cajun Potato Soup (Printable Version)

Creamy russet potatoes with smoky andouille, aromatic vegetables, and bold Cajun spices create a comforting Southern-style bowl.

# Ingredient List:

→ Vegetables

01 - 1 ½ lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 1 medium red bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 green onions, sliced for garnish
07 - 2 tbsp fresh parsley, chopped for garnish

→ Meats

08 - 8 oz Andouille sausage, sliced

→ Dairy

09 - 1 cup heavy cream
10 - 2 tbsp unsalted butter

→ Liquids

11 - 4 cups low-sodium chicken broth

→ Spices & Seasonings

12 - 2 tbsp Cajun seasoning
13 - ½ tsp smoked paprika
14 - ¼ tsp cayenne pepper
15 - 1 tsp salt
16 - ½ tsp black pepper

→ Others

17 - 2 tbsp all-purpose flour
18 - 1 tbsp olive oil

# How to Make:

01 - Heat olive oil and butter in a large soup pot over medium heat.
02 - Add sausage slices and cook until browned, about 4-5 minutes. Remove sausage and set aside.
03 - In the same pot, add onion, celery, and bell pepper. Sauté for 4-5 minutes until softened.
04 - Stir in garlic and cook for 1 minute more until fragrant.
05 - Sprinkle flour over vegetables, stir, and cook for 1-2 minutes to remove raw flour taste.
06 - Gradually whisk in chicken broth, scraping up any browned bits from the bottom.
07 - Add diced potatoes, Cajun seasoning, smoked paprika, cayenne, salt, and black pepper. Bring to a boil.
08 - Reduce heat to a simmer, cover, and cook for 15-18 minutes, until potatoes are tender.
09 - Use a potato masher or immersion blender to partially puree soup for a creamy texture, leaving some chunks.
10 - Stir in browned sausage and heavy cream. Simmer uncovered for 5 more minutes.
11 - Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with green onions and parsley.

# Expert Tips:

01 -
  • This soup comes together in under an hour but tastes like it simmered all day
  • The Cajun seasoning hits that perfect spot between comforting and exciting
02 -
  • Do not skip browning the sausage first that fond at the bottom of the pot becomes part of your flavor base
  • The soup will continue to thicken as it sits so if you prefer it thinner, add a splash more broth
03 -
  • Warm your cream slightly before adding it to the hot soup to prevent any curdling
  • If your Cajun seasoning does not include salt, taste the soup before adding extra salt at the end

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