Cajun Potato Soup is a comforting, thick bowl of creamy potatoes, bold spices, and a little bit of a spicy kick. This soup usually has potatoes, onions, celery, and a blend of Cajun seasonings that give it a warm, smoky flavor with just the right amount of heat.
I love making this soup on chilly days when I want something filling but not too heavy. The Cajun spices make it feel lively and exciting, and the potatoes add a nice smooth texture that warms you up from the inside out. Sometimes I throw in some cooked sausage or bacon to make it even heartier—it’s like a hug in a bowl.
My favorite way to eat this soup is with a slice of crusty bread or some cornbread on the side. It’s perfect for dinner when I want something easy but special enough to share with friends or family. The leftovers taste just as good the next day, which is always a win in my book.
Key Ingredients & Substitutions
Bacon and Andouille Sausage: These add smoky, spicy flavors and a meaty texture. If you want a lighter version, try smoked turkey sausage or leave out the meat and add smoked paprika for depth.
Potatoes: Yukon Gold or Russet potatoes work great here. Yukon Golds are creamier, while Russets break down more for a thicker texture. You can mix both if you want a balance.
Cajun Seasoning: This spice blend is key for the bold taste. If you don’t have Cajun mix, combine paprika, garlic powder, onion powder, cayenne, oregano, and thyme.
Heavy Cream: It makes the soup creamy and rich. For a lighter option, use half-and-half or coconut milk—though coconut will add a slight different flavor.
How Can I Get the Perfect Soup Texture?
The texture is important in this soup: creamy but with chunks. Here’s how I do it:
- Simmer potatoes until soft but not falling apart (20-25 minutes).
- Use a potato masher or immersion blender to mash part of the potatoes right in the pot. Avoid blending everything; mix some chunks for a nice mouthfeel.
- Stir in heavy cream to smooth out the soup and add richness without making it too thick.
This way, you get a filling, smooth soup with little bites of potato and sausage that make every spoonful satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it heats evenly and makes it easy to cook everything together.
- Slotted spoon – helps remove the bacon and sausage easily without spreading grease everywhere.
- Knife and cutting board – for chopping vegetables and slicing sausage.
- Immersion blender or potato masher – I prefer an immersion blender because it blends right in the pot without extra dishes.
- Measuring spoons and cups – to get the seasonings just right.
- Stirring spoon or spatula – for mixing as you cook everything together.
Flavor Variations & Add-Ins
- Use smoked turkey sausage or chicken sausage instead of Andouille to change up the flavor.
- Stir in some chopped kale or spinach at the end for extra greens and color.
- Top with shredded cheese, like cheddar or pepper jack, for added richness.
- Add a dash of hot sauce or cayenne pepper if you like more heat.
Cajun Potato Soup
Ingredients You’ll Need:
Meat and Veggies:
- 4 slices of bacon, chopped
- 1 lb Andouille sausage, sliced
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Soup Base:
- 4 cups chicken broth
- 4 medium potatoes, peeled and cut into chunks
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
To Garnish:
- Fresh parsley, chopped
- Optional: finely chopped red chili or cayenne pepper for extra heat
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 30 minutes to cook. It’s quick enough for a weeknight meal but hearty and full of flavor to keep you cozy.
Step-by-Step Instructions:
1. Cook the Bacon and Sausage:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon, leaving the bacon fat in the pot. Next, add the sliced Andouille sausage to the pot and cook for about 3-4 minutes until browned. Remove the sausage and set aside with the bacon.
2. Sauté the Vegetables:
If needed, add olive oil or butter to the pot. Add diced onion, celery, and green bell pepper, cooking until soft—about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Seasonings and Potatoes:
Sprinkle the Cajun seasoning, smoked paprika, and dried thyme over the vegetables. Stir well to coat. Then add the potato chunks and pour in the chicken broth. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until potatoes are tender.
4. Mash and Finish the Soup:
Use a potato masher or immersion blender to mash some of the potatoes in the pot, leaving some chunks for texture. Stir in the heavy cream and season with salt and pepper to your taste. Return the cooked bacon and sausage to the pot and warm for about 5 more minutes.
5. Serve and Garnish:
Ladle the soup into bowls and sprinkle chopped fresh parsley on top. Add optional red chili or cayenne slices if you want a little extra heat. Enjoy your delicious, hearty Cajun Potato Soup!
Can I Make Cajun Potato Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
Can I Use Frozen Potatoes for This Recipe?
Yes, but make sure to thaw them completely before cooking to avoid extra water in the soup. Adjust cooking time since frozen potatoes may soften faster.
What Can I Substitute for Andouille Sausage?
If you can’t find Andouille, smoked sausage, kielbasa, or chorizo make great alternatives. For a lighter option, try turkey sausage or omit the meat and add smoky spices like smoked paprika.
How Can I Make This Soup Vegan or Dairy-Free?
Swap the heavy cream with coconut milk or cashew cream, and use vegetable broth instead of chicken broth. Replace bacon and sausage with smoked tempeh or smoked paprika for that rich flavor.
