Cheesy, creamy cajun potato soup is ultra-comforting and hearty with the perfect touch of heat. This flavorful soup combines tender russet potatoes, veggies, and sausage in a creamy, spicy broth.
I can't think of anything more comforting than this chunky cajun potato soup on a brisk day. Loaded with meat, potatoes, and cajun spices, this soup will warm you from the inside out!
For more comforting fall recipes, check out our Southern homemade chicken and dumplings and Louisiana red beans and rice recipes next!
Table of Contents
Important Ingredient Notes
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Smoked sausage. Smoked sausage makes this soup extra hearty and adds delicious flavor. Spicy smoked sausage like andouille or cajun pork sausage works great. Don't miss our cajun dirty rice with smoked sausage recipe!
- Veggies. Chopped onion, bell pepper, and celery add freshness and a nice texture to the soup.
- Cajun seasoning. My homemade cajun seasoning adds the perfect touch of heat without being overpowering or overly salty!
- Chicken broth. I recommend low-sodium chicken broth or stock for this soup.
- Potatoes. I love russet potatoes for this recipe but you can also use white, red, or Yukon gold potatoes. See how we use red potatoes in our fried potatoes with smoked sausage recipe!
- Half and half. This ingredient is combined with the roux to give the soup a thick, creamy texture. Try using heavy cream for an even thicker texture.
- Cheese. My favorite is shredded sharp cheddar because of its tangy flavor and melting capabilities. Any good melting cheese, like Colby, Monterey Jack, or Gruyere also works great. Love cheese? Check out our creamy southern cheese grits next!
Variations and Substitutions
- No smoked sausage? Try chorizo, breakfast sausage, or smoked turkey wing meat instead.
- Want more crunch? Try topping your soup with croutons, corn chips, tortilla chips, or buttery crackers.
- Make it vegetarian? Just leave out the meat or substitute plant-based sausage, tempeh, tofu, or meaty portabella mushrooms.
- Want even more flavor? Crisp up some bacon with the sausage and add it back in at the very end.
How to Make This Recipe
Step 1. Cook the smoked sausage in 2 tablespoons of olive oil over medium heat until browned and set aside.
Step 2. Add the onion, bell pepper, and celery to the same pan and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for another minute.
Step 3. Add the butter and flour and stir to make a paste. Cook for 2 to 3 minutes to remove the raw flour taste.
Step 4. Add the broth, half and half, potatoes, and seasonings and stir to combine. Lower the heat to medium-low and simmer for 20 to 25 minutes until the potatoes are fork-tender.
Step 1. Add the shredded cheese and cooked smoked sausage to the pot.
Step 2. Stir the soup until cheese is melted and remove the pot from the heat. Season with more salt and pepper to taste.
Recipe FAQs
Russet potatoes work great for this creamy potato soup because of their high starch content. Russets don't hold their shape as well, which is a good thing in a creamy soup like this one.
Red potatoes, white potatoes, and Yukon gold potatoes also work great for this soup, although lower in starch content and more sturdy.
The roux we use for this potato soup is made with flour and butter is an excellent thickener. A cornstarch slurry made with equal parts cornstarch and water will give you an even thicker texture.
It isn't necessary to cook the potatoes before adding them to potato soup. The potatoes will fully cook as the soup simmers on the stovetop.
Make-Ahead and Storing Instructions
You can make this potato soup a day in advance and reheat it on the stovetop when ready to serve. Leftover cajun potato soup can be stored in an airtight container in the refrigerator for up to 4 days.
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📖 Recipe
Creamy Cajun Potato Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 13- ounce package spicy smoked sausage - such as andouille, sliced into discs
- 1 small yellow onion - chopped
- 1 medium red bell pepper - seeded and chopped
- 2 ribs celery - chopped
- 3 cloves garlic - minced
- 3 teaspoons homemade Cajun seasoning - or store-bought, divided use
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- ½ cup half and half
- 4 large russet potatoes - peeled and cubed
- 1 cup sharp cheddar cheese - shredded
- Salt and cracked black pepper - to taste
- Fresh chopped parsley - for garnish
Instructions
- Heat 2 tablespoons of extra-virgin olive oil in a Dutch oven or stockpot over medium heat. Add the sausage, cook until browned, then transfer to a plate and set aside.
- Add the onion, bell pepper, and celery to the same pan and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for another minute.
- Add the butter and flour to the pan with the veggies and stir with a wooden spoon to make a paste. Cook for 2 to 3 minutes to get rid of the raw flour taste.
- While constantly stirring, slowly add the broth and half and half. Add the potatoes and seasonings, lower the heat to medium-low. and simmer for 20 to 25 minutes until the potatoes are fork-tender, stirring occasionally.
- Add the cooked sausage and cheddar cheese to the pot and stir until cheese is melted. Remove the soup from the heat, cool slightly, and ladle into bowls.
Notes
- Try chorizo, breakfast sausage, or smoked turkey wing meat instead of smoked sausage.
- You can make this potato soup a day in advance and reheat it on the stovetop when ready to serve. Leftover cajun potato soup can be stored in an airtight container in the refrigerator for up to 4 days.
Brittany
We've already made this soup twice and it was incredible. It's definitely going to be a permanent staple in our home. The cajun spices give the soup a depth of flavour and I can't stop craving it. It's pure comfort in a bowl 🙂
Ashley Boyd
What an incredible comment! Thank you for trying the recipe. I'm delighted that your family enjoys it.
AnneK
I made this last night and it is delicious! I did make one change - I cut about 6 strips of bacon into lardons and fried that up with the andouille sausage. Rest was as written. Hubs loved the soup (so cold here) with cornbread even though it was a little on the spicy side for him. I will be using this recipe for potato soup going forward.
Ashley Boyd
I'm so happy you and your husband enjoyed the soup! Stay warm.
ava
Looks so yummy. can't wait to make it. I love how detailed the directions you give.
Ashley Boyd
Thank you for the kind words! I hope you love the recipe. Please let me know how it goes for you.
Nicole
The flavors in this soup are phenomenol! My husband is already asking for another batch.