Comfort food warmth with a Cajun kick—weeknight-easy in ~45 minutes
A velvety potato soup infused with Cajun spices and the “holy trinity” (onion, celery, bell pepper), with optional andouille for smoky heat and plenty of cozy, family-friendly toppings.
Why you’ll love it
- Comfort Food Recipes: Creamy, hearty bowl with classic Cajun aromatics and just-right heat.
- Easy Dinner Ideas: One pot, simple steps, pantry spices; ~45 minutes start to finish.
- Family Meals: Custom spice level and toppings bar so everyone builds their perfect bowl.
- Soup Recipes: Naturally thickened by potatoes—silky without a heavy roux.
- Winter Recipes: Cozy and rib-sticking; reheats great for next-day lunches.
Ingredients (notes only)
Produce & aromatics
- Yukon Gold or russet potatoes (creamy body), onion, celery, green bell pepper, garlic.
Fat & liquid - Butter or olive oil; low-sodium chicken or vegetable broth.
Dairy - Milk + half-and-half (or evaporated milk) for creaminess; sour cream for finish (optional).
Seasoning - Cajun seasoning (paprika, garlic, onion, oregano, cayenne), bay leaf, kosher salt, black pepper; hot sauce to taste.
Optional protein & toppings - Andouille sausage (smoky heat), or diced cooked chicken; cheddar or pepper jack, sliced green onion/chives, crisp bacon, parsley.
- Food safety: Cook raw pork/beef andouille to 160°F; poultry andouille or added chicken to 165°F.
Step-by-step
- Brown the sausage (optional): In a 5–6 qt pot over medium heat, sear sliced andouille 3–4 min; remove to a plate.
- Sweat the trinity: Add butter/oil if needed. Cook onion, celery, and bell pepper with a pinch of salt 5–6 min until soft. Add garlic 30 sec.
- Season & simmer: Stir in Cajun seasoning, potatoes, bay leaf, broth, salt, and pepper. Bring to a boil; reduce to a lively simmer 12–15 min until potatoes are fork-tender.
- Thicken naturally: Mash some potatoes in the pot with a masher (or 2–3 short immersion-blender pulses) to create body while keeping texture.
- Make it creamy: Stir in milk and half-and-half; keep heat low and do not boil after dairy.
- Finish: Return sausage to the pot (or stir in cooked chicken—heat to 165°F). Adjust salt, pepper, and cayenne or hot sauce to taste.
- Serve: Ladle into bowls; top with cheese, green onion, bacon, and parsley.
Pro tips
- Control the heat: Start with mild Cajun blend; add cayenne or hot sauce at the end.
- Best potatoes: Yukon Golds stay silky; russets deliver extra body—both work well.
- No curdling: Add dairy after potatoes are tender and keep just below a simmer.
- Smoky depth: A pinch of smoked paprika boosts flavor even without sausage.
- Lighter option: Sub 2% milk + extra broth; finish with Greek yogurt instead of sour cream.
- Make-ahead: Cook base and chill; reheat gently and add dairy just before serving.
Variations
- Vegetarian Cajun Potato Soup: Skip sausage; use olive oil and vegetable broth. Add smoked paprika and a splash of liquid smoke for depth.
- Cajun Corn & Potato: Stir in 1–1½ cups sweet corn at the end; warm through.
- Creamy Shrimp & Potato: Fold in peeled shrimp; simmer gently until opaque (to 145°F).
- Extra-Cheesy: Melt in 1 cup pepper jack or sharp cheddar before serving.
How to serve
- With warm cornbread or crusty bread, a crisp green salad, and hot sauce on the table for heat-seekers.
Make ahead & storage
- Fridge: 3–4 days in airtight container. Reheat slowly; loosen with broth or milk.
- Freeze: Best before adding dairy (up to 2 months). Stir in dairy after reheating.
- Reheat safety: If using sausage or chicken, ensure pieces reach 165°F when reheated.
FAQs
How spicy is it?
Moderate by default; dial heat with cayenne/hot sauce at the end.
Can I make it gluten-free?
Yes—no flour needed. Thicken by mashing potatoes or 1 Tbsp cornstarch slurry if desired.
What if I only have russets?
Use them—just avoid over-blending to prevent gumminess.
Can I add bacon instead of sausage?
Yes—crisp 4–6 slices first; use 1 Tbsp drippings plus butter to sauté aromatics.
Will it work without dairy?
Yes—use unsweetened oat/cashew milk and olive oil; skip cheese/sour cream.
Simple Nutrition (estimate per serving, 1/6 recipe; with sausage optional)
~370 Calories • Protein 14g • Carbs 44g • Fat 16g • Fiber 4g • Sodium 900mg • Sugar 6g
Cajun Potato Soup Recipe
Creamy potato soup with Cajun spices, sweet sautéed trinity, and optional andouille for a smoky kick. One-pot and weeknight-easy with slow cooker and Instant Pot options.
Ingredients
Equipment
Method
- In a large pot over medium heat, brown andouille 3–4 minutes; remove to a plate (cook raw pork/beef andouille to 160°F; poultry to 165°F).
- Add butter/oil. Sauté onion, celery, and bell pepper with a pinch of salt 5–6 minutes until soft. Stir in garlic 30 seconds.
- Add potatoes, broth, Cajun seasoning, bay leaf, salt, and pepper. Bring to a boil; reduce to a simmer 12–15 minutes until tender.
- Mash part of the potatoes to thicken (or brief immersion-blend).
- Stir in milk and half-and-half; keep below a simmer. Return sausage to the pot. Adjust seasoning and heat with cayenne or hot sauce.
- Serve with cheese, green onion, bacon, and parsley.
Nutrition
Notes
Vegetarian: Omit sausage and bacon; use vegetable broth and olive oil.
Dairy-free: Use olive oil and 1–1½ cups unsweetened oat/cashew milk; skip cheese/sour cream.
Gluten-free: No flour needed—thicken by mashing potatoes.
Equipment: 5–6 qt Dutch oven or soup pot; potato masher; immersion blender optional.
Food safety: Raw pork/beef sausage to 160°F; poultry sausage or added chicken to 165°F; reheat leftovers to 165°F.
Dairy-free: Use olive oil and 1–1½ cups unsweetened oat/cashew milk; skip cheese/sour cream.
Gluten-free: No flour needed—thicken by mashing potatoes.
Equipment: 5–6 qt Dutch oven or soup pot; potato masher; immersion blender optional.
Food safety: Raw pork/beef sausage to 160°F; poultry sausage or added chicken to 165°F; reheat leftovers to 165°F.