Name: Cajun Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 1 pound andouille sausage, sliced; 4 cups potatoes, diced; 1 cup carrots, diced; 1 cup celery, diced; 1 onion, diced; 4 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 1 cup cheddar cheese, shredded; 2 tablespoons Cajun seasoning; Salt and pepper to taste; Olive oil for cooking

I made this soup on a rainy afternoon. I wanted something warm and a little spicy. The andouille gave it a smoky kick. The potatoes made it cozy. It felt like a hug in a bowl. I first learned how these flavors play together while cooking a Cajun sausage pasta, and I kept coming back to the same spice mix.

why make this recipe

This soup is simple. It fills the kitchen with comforting aromas. It makes weeknights feel special. It comes together with pantry staples. If you like rich, hearty soups, think of it like a cousin to my bacon cheddar gnocchi soup, but with a Cajun twist.

how to make Cajun Potato Soup

Ingredients:

1 pound andouille sausage, sliced
4 cups potatoes, diced
1 cup carrots, diced
1 cup celery, diced
1 onion, diced
4 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup cheddar cheese, shredded
2 tablespoons Cajun seasoning
Salt and pepper to taste
Olive oil for cooking

Cajun Potato Soup

Directions:

Heat a large pot over medium heat. Add a splash of olive oil.
Add the andouille slices. Brown them on both sides. Remove and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté until soft.
Stir in the diced potatoes and the Cajun seasoning. Toast the spices for a minute.
Pour in the chicken broth. Return the sausage to the pot. Bring to a boil.
Lower the heat and simmer for about 20 minutes. Cook until potatoes are tender.
Stir in the heavy cream and shredded cheddar. Stir until the cheese melts and the soup is creamy.
Taste and season with salt and pepper. Serve hot.

This method is forgiving. You can swap smoked sausage if you prefer flavors similar to my cheesy ranch potatoes with smoked sausage.

how to serve Cajun Potato Soup

Ladle into bowls while the soup is still steaming. Top with extra cheddar or chopped green onions. A squeeze of lemon brightens it up. I love serving this with a simple crusty bread. It also pairs nicely with dishes like my Cajun steak tips cheesy rigatoni for a full, cozy meal.

how to store Cajun Potato Soup

Cool the soup to room temperature before storing. Transfer to airtight containers. Refrigerate for up to 4 days. Freeze for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stove over low heat. Add a splash of broth or cream if it thickens. These steps match the simple storage tips I use for my creamy cowboy soup.

tips to make Cajun Potato Soup

Use firm potatoes so they hold shape.
Brown the sausage well. That brings depth to the broth.
Taste and adjust the Cajun seasoning as you go. Some blends vary in heat.
For extra creaminess, mash a few potatoes against the pot wall.
If the soup gets too thick, thin it with more broth or a splash of milk.

variation (if any)

Make it vegetarian by swapping andouille for smoked tempeh or mushrooms. Use vegetable broth instead of chicken broth. For a lighter version, replace heavy cream with half-and-half. You can also add corn or bell peppers for color and sweetness.

FAQs

Q: Can I use different sausage?
A: Yes. Andouille gives the classic flavor. But smoked Polish or kielbasa work well. Adjust the seasoning to taste.

Q: Can I make this ahead of time?
A: Absolutely. Make it a day ahead. The flavors meld overnight. Reheat gently and add a splash of liquid if needed.

Q: How can I thicken or thin the soup?
A: To thicken, mash some potatoes into the broth or add a small slurry of cornstarch and water. To thin, stir in more broth or milk a little at a time.

Cajun Potato Soup

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