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Creamy Cajun Potato Soup Recipes

Creamy Cajun Potato Soup Recipes

This cozy Cajun potato soup is silky, lightly spicy, and loaded with tender potatoes and smoky sausage. A weeknight-friendly bowl with big Louisiana flavor.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 6 oz andouille sausage, sliced use smoked sausage if preferred
  • 2 tbsp unsalted butter
  • 1.5 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 2 tsp minced garlic
  • 3 tbsp all-purpose flour for thickening
  • 2 tsp Cajun seasoning adjust to taste
  • 1 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional heat
  • 2 lb russet potatoes, peeled and diced 1/2-inch cubes
  • 6 cup low-sodium chicken broth
  • 1 cup heavy cream room temperature if possible
  • 1.25 tsp kosher salt to taste
  • 0.75 tsp black pepper
  • 2 tsp lemon juice brightens the flavor
  • 0.5 cup sliced scallions for garnish
  • 2 tbsp chopped fresh parsley for garnish
  • 0.5 cup shredded sharp cheddar optional topping

Instructions

Preparation Steps

  • Heat the olive oil in a large pot over medium heat. Brown the sliced andouille, 4–5 minutes. Transfer to a plate.
  • Melt the butter in the same pot. Add onion, celery, and bell pepper. Cook until softened, about 6–8 minutes.
  • Stir in the garlic, Cajun seasoning, smoked paprika, and cayenne. Cook 30 seconds until fragrant.
  • Sprinkle in the flour and stir constantly for 1 minute to form a light roux.
  • Add the potatoes and pour in the chicken broth. Scrape up any browned bits. Bring to a boil.
  • Lower heat and simmer gently until potatoes are tender, 15–20 minutes.
  • Partially mash the soup with a potato masher to thicken, leaving some chunks for texture.
  • Stir in the cream, lemon juice, and the browned sausage. Simmer 2–3 minutes to heat through.
  • Season with salt and black pepper to taste. Ladle into bowls and garnish with scallions, parsley, and cheddar.

Notes

Variation: Swap andouille with crispy bacon, or stir in a handful of corn for sweetness. For a lighter soup, use half-and-half and skip the cheddar. Leftovers keep 3–4 days in the fridge; reheat gently and thin with broth if needed.
This recipe is an original creation inspired by classic Creamy Cajun Potato Soup Recipes flavors. All ingredient ratios and instructions are independently developed.