Cajun Potato Soup with Andouille Sausage (Spicy & Creamy!)

Let me tell you about the day I fell in love with Cajun cooking. I was at this tiny hole-in-the-wall restaurant in New Orleans, and they served me a bowl of soup that changed my life. It was spicy, smoky, creamy, and so full of flavor I couldn’t stop thinking about it for weeks.

When I got home to Kentucky, I immediately started experimenting to recreate that magic. What I ended up with is this Cajun potato soup—smoky andouille sausage, tender potatoes, the holy trinity of vegetables, and enough Cajun spices to make your taste buds sing. It’s comfort food with a serious kick, and honestly? It might be even better than the original that inspired it.

This isn’t your grandma’s bland potato soup. This is bold, unapologetic, and packed with so much flavor you’ll be scraping the bottom of your bowl. And the best part? It comes together in about 45 minutes.

Why You’ll Love This Cajun Potato Soup

Bold Cajun Flavors: This soup doesn’t hold back. Smoky paprika, cayenne pepper, garlic, and that distinctive andouille sausage create layers of flavor that are complex and seriously addictive.

Creamy Yet Hearty: The creamy broth is rich and velvety, but the chunks of potato and slices of sausage make it substantial enough to be a full meal. It’s the perfect balance of comfort and satisfaction.

Smoky Andouille Magic: The andouille sausage is the star here. It’s smoky, slightly spicy, and adds so much depth to the soup. Once you try it with andouille, regular sausage just won’t cut it anymore.

Ready in 45 Minutes: From start to finish, you’re looking at about 45 minutes. Most of that is just letting the potatoes simmer until tender. Minimal hands-on time for maximum flavor payoff.

Perfect for Spice Lovers: If you love food with a kick, this is your soup. The heat level is adjustable, but as written, it’s got enough spice to warm you from the inside out without being overwhelming.

Feeds a Crowd: This recipe makes a big pot of soup—perfect for feeding a hungry family, meal prepping for the week, or bringing to a potluck where you want to impress everyone.

Ingredients You’ll Need

For the Soup:

• 12 oz andouille sausage, sliced into rounds
• 2 tablespoons butter
• 1 large onion, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 lbs Yukon gold or russet potatoes, peeled and cubed
• 4 cups chicken broth
• 2 cups water
• 1 bay leaf
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• Fresh parsley, chopped for garnish

For the Cajun Seasoning:

• 1 tablespoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper (optional but adds complexity)
• Salt to taste

Key Notes:

Andouille Sausage: This is non-negotiable if you want authentic Cajun flavor. Andouille is a smoked pork sausage with a coarse texture and bold, spicy flavor. Find it near the other specialty sausages in your grocery store. If you absolutely can’t find it, smoked kielbasa works in a pinch, though it won’t be quite as authentic.

Potato Choice: Yukon golds hold their shape better and have a buttery flavor. Russets break down more, which makes the soup thicker and creamier. Both work great—just depends on whether you want distinct potato chunks or a thicker, creamier texture.

The Holy Trinity: In Cajun cooking, the “holy trinity” is onion, celery, and bell pepper. It’s the foundation of flavor in most Cajun dishes, just like mirepoix in French cooking. Don’t skip these!

Cajun Seasoning: You can absolutely use store-bought Cajun seasoning (about 2-3 tablespoons), but making your own lets you control the heat level and avoid excess sodium. Plus, it tastes fresher.

Heat Level: As written, this has a nice kick but isn’t crazy spicy. Reduce the cayenne to 1/2 teaspoon for mild, or bump it up to 2 teaspoons if you really love heat. You can always add hot sauce at the table too.

Step-by-Step Instructions

Step 1: Brown the Andouille Sausage

Slice your andouille sausage into rounds about 1/4 inch thick. Heat a large pot or Dutch oven over medium-high heat.

Add the sausage slices and cook for 4-5 minutes, stirring occasionally, until they’re nicely browned on both sides. The sausage will release some of its flavorful oils—that’s exactly what you want. Don’t drain it! Remove the sausage to a plate and set aside.

Step 2: Sauté the Holy Trinity

Reduce the heat to medium and add the butter to the pot with those delicious sausage drippings. Once the butter melts, add the diced onion, celery, red bell pepper, and green bell pepper.

Cook for 6-7 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent. This is building your flavor foundation, so don’t rush it. Add the minced garlic and cook for another minute until it smells incredible.

Step 3: Add Cajun Seasoning

Stir in all your Cajun spices—paprika, cayenne, garlic powder, onion powder, oregano, thyme, black pepper, and white pepper if using. Cook for about 60 seconds, stirring constantly, to toast the spices. This blooms the spices and makes them more fragrant and flavorful.

Your kitchen should smell absolutely amazing right now. If it doesn’t, you did something wrong. 🙂

Step 4: Build the Broth and Cook the Potatoes

Add your cubed potatoes to the pot and stir to coat them with all those spices and aromatics. Pour in the chicken broth and water. Drop in the bay leaf.

Bring everything to a boil, then reduce the heat to medium-low. Cover and simmer for 20-25 minutes until the potatoes are fork-tender. Give it a stir every so often to make sure nothing’s sticking to the bottom.

Step 5: Add Cream and Cheese

Once the potatoes are tender, return the browned andouille sausage to the pot. Stir in the heavy cream and let it heat through for about 2 minutes.

Add the shredded cheddar cheese a handful at a time, stirring until it’s fully melted and incorporated. The cheese adds richness and a subtle tanginess that balances the spice perfectly.

Remove the bay leaf—you don’t want anyone biting into that. Give the soup a taste and adjust your seasonings. Need more salt? Add it. Want more heat? Sprinkle in some cayenne or hot sauce.

Step 6: Serve Hot

Ladle the soup into bowls while it’s piping hot. Garnish with chopped fresh parsley for color and freshness—it cuts through the richness beautifully.

Serve with crusty bread, cornbread, or oyster crackers. Make sure everyone has hot sauce on the table for those who want an extra kick. Now dig in and enjoy every spicy, creamy, smoky spoonful!

Serving Suggestions

This Cajun potato soup is hearty enough to be a meal on its own, but here’s how to make it even better:

Bread is Essential: Serve with warm cornbread, crusty French bread, or even biscuits. You need something to soak up that incredible creamy broth. Garlic bread works great too, though it’s not traditionally Cajun.

Classic Cajun Sides: Pair it with a simple green salad with Creole mustard vinaigrette, coleslaw for crunch and freshness, or even some fried okra if you’re feeling ambitious. Hush puppies are another fantastic Southern side.

Toppings Bar: Set out bowls of extra shredded cheese, sliced green onions, crispy bacon bits, sour cream, and hot sauce. Let everyone customize their bowl. Some people love adding a dollop of sour cream to cool down the heat a bit.

Make it a Seafood Feast: For a real Louisiana experience, add shrimp during the last 3-4 minutes of cooking. The shrimp will cook in the hot soup and add sweetness that complements the spicy sausage beautifully.

Adjust the Heat: Serve hot sauce on the side so people can control their own spice level. Crystal or Tabasco are classic Louisiana choices. You can also offer pickled jalapeños for those who want extra heat.

Add More Veggies: Stir in some corn kernels or diced tomatoes in the last 5 minutes for extra vegetables. Some people love adding chopped kale or collard greens too—very Southern and adds great nutrition.

Make it a Meal: This soup is substantial, but if you want to make it even heartier, serve it in bread bowls. Hollow out a round sourdough loaf and fill it with soup. It’s messy, fun, and absolutely delicious.

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better the next day. The soup will thicken as it sits—just add a splash of broth or cream when reheating.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a bit of chicken broth or cream if it’s too thick. Don’t bring it to a rapid boil or the cream might separate. The microwave works too, but heat in 1-2 minute intervals, stirring between each one.

Freezing: This soup freezes reasonably well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers, leaving some room at the top for expansion. When ready to eat, thaw overnight in the fridge and reheat on the stovetop. The texture might be slightly different after freezing, but the flavor will still be great.

Make-Ahead Strategy: You can brown the sausage and prep all your vegetables a day ahead. Store them separately in the fridge. Then when you’re ready to make the soup, everything comes together quickly. You can also make the entire soup through step 4, then add the cream and cheese when you’re ready to serve.

Texture Note: The potatoes will continue to absorb liquid as the soup sits, making it thicker. This isn’t bad—it just means you’ll want to thin it with a bit of broth or cream when reheating. Some people actually prefer the thicker, stew-like consistency of leftover potato soup.

Pro Tip: If you’re meal prepping, consider storing the soup without the cream and cheese. Add those fresh when you reheat individual portions. This keeps the soup from getting too thick and gives you better control over the final texture.

Final Thoughts

There’s something about Cajun food that just hits different. Maybe it’s the bold spices, or the smoky sausage, or just the soul that goes into every Louisiana recipe. Whatever it is, this Cajun potato soup captures all that flavor and warmth in one bowl.

What I love most about this soup is how it takes simple ingredients—potatoes, sausage, vegetables—and transforms them into something extraordinary. The andouille sausage does so much heavy lifting in terms of flavor, and those Cajun spices? They’re like a party in your mouth.

This has become one of those recipes I make when I need something comforting but exciting. It’s not boring, it’s not bland, and it definitely isn’t forgettable. My family requests it constantly, especially when the weather turns cold.

Give this recipe a try, even if you think you don’t like spicy food. You can always dial down the cayenne. I promise, once you taste how all these flavors come together, you’ll understand why Cajun cooking has such a devoted following.

Thanks for cooking with me. Now go make yourself a bowl of Louisiana comfort!

With gratitude,
Kip