Go Back
–+ servings
Spicy Cajun Potato Soup

Spicy Cajun Potato Soup: Comfort in Every Creamy Spoonful

Spicy Cajun Potato Soup brings comfort with a creamy texture, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Cajun
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Vegetable Oil For sautéing the sausage and vegetables; olive oil can be a healthier swap.
  • 1 cup Andouille Sausage Adds a spicy kick; feel free to replace it with kielbasa for a milder flavor.
  • 1 cup Onion Diced; it brings sweetness and depth to the dish.
  • 1 rib Celery Diced; adds essential crunch and flavor.
  • 1 count Red Bell Pepper Seeded and diced; contributes a burst of sweetness and color.
  • 3 cloves Garlic Minced; enhances the overall flavor profile beautifully.
For the Seasoning
  • 1 teaspoon Cajun Seasoning Adjust to taste.
  • 0.5 teaspoon Kosher Salt Modify to your liking.
  • 0.5 teaspoon Black Pepper Adds warmth to the mix.
  • 0.5 teaspoon Paprika Perfect for extra flavor depth.
  • 0.25 teaspoon Cayenne Pepper More if you like it spicy.
For the Liquid Gold
  • 4 cups Chicken Broth Can easily be swapped for vegetable broth for a vegetarian option.
For the Creamy Finish
  • 4 large Russet Potatoes Peeled and cubed; ideal for a creamy texture.
  • 0.5 cups Heavy Whipping Cream Adds that luxurious, creamy richness to the soup.
  • 1 cup Mild Cheddar Cheese Consider serving on the side; fantastic when melted on top.
  • Parsley For garnish; adds a fresh touch and a pop of color.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the andouille sausage, cooking until browned, about 3-4 minutes.
  2. In the same pot, add diced onion, celery, and red bell pepper. Sauté until softened, about 5-8 minutes. Add minced garlic and stir for an additional minute.
  3. Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in chicken broth and add cubed russet potatoes. Bring to a boil, then simmer until potatoes are fork-tender, about 20-25 minutes.
  4. Once potatoes are tender, return sausage to the pot and stir in heavy whipping cream. Simmer for another 5 minutes until creamy.
  5. Ladle soup into bowls and garnish with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 32gProtein: 12gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 200mgIron: 2mg

Notes

Store cooled soup in an airtight container for up to 3-4 days. For vegetarian option, substitute andouille sausage with plant-based sausage and use vegetable broth. Reheat gently over low heat, adding broth or cream if too thick.

Tried this recipe?

Let us know how it was!