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Spicy Cajun Potato Soup – Comfort in Every Bite

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A rich, hearty, and creamy Cajun potato soup featuring smoky andouille sausage, tender potatoes, and a blend of Cajun spices for a spicy, comforting meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked or andouille sausage, sliced
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 celery stalks, finely diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons all-purpose flour
  • 5 cups chicken stock
  • 1 ½ pounds russet or Yukon Gold potatoes, peeled and cubed
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, grated
  • Fresh parsley, chopped (for garnish)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add sliced sausage and cook until browned. Remove sausage and set aside.
  2. In the same pot, melt butter. Add diced onion, celery, red bell pepper, and garlic. Sauté until vegetables are softened, about 5 minutes.
  3. Stir in Cajun seasoning, dried oregano, and Worcestershire sauce. Cook for 1 minute to release flavors.
  4. Sprinkle flour over the vegetables and stir well to combine. Cook for 2 minutes to remove raw flour taste.
  5. Gradually whisk in chicken stock, ensuring no lumps form. Bring to a boil.
  6. Add cubed potatoes and return browned sausage to the pot. Reduce heat and simmer until potatoes are fork-tender, about 25-30 minutes.
  7. Stir in heavy cream and grated cheddar cheese until cheese is melted and soup is creamy.
  8. Season with salt and freshly ground black pepper to taste.
  9. Garnish with chopped fresh parsley before serving.

Notes

For a creamier texture, use Yukon Gold potatoes which break down more easily. Adjust the spice level by varying the amount of Cajun seasoning. Browning the sausage adds extra flavor but can be skipped for a quicker version.

Nutrition

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