This Creamy Cajun Potato Soup is a quick and easy dinner that will be ready to serve in just 30 minutes. It’s flavorful, creamy, and super comforting, perfect for a cold winter day!
This Creamy Cajun Potato Soup will warm your soul and melt all of your worries away! I served it in a homemade bread bowl which, in my opinion, is the best way to enjoy it.
*Originally published December 2016. Text updated.*
If you love this soup recipe you will also love: Instant Pot Beef and Barley Soup, Creamy Turkey and Dumpling Soup, Creamy Sausage and Tortellini Soup, and Instant Pot Chicken Noodle Soup.
REASONS WHY YOU’LL LOVE THIS CREAMY POTATO SOUP:
- It’s done in no time! This rich and delicious soup is ready to enjoy in under an hour.
- If you crave a big bowl of comforting soup like I do in the winter, this is the perfect recipe for you.
- You could store this soup in the freezer and enjoy it later! It stays good in the freezer for up to 6 months.
- The ingredients are simple: olive oil, andouille sausage, onion, carrot, celery, garlic, baby potatoes, chicken broth, cajun seasoning, milk, heavy cream and flour.
- This soup has a mild/medium spice level! If you like things a bit spicier, feel free to add some cayenne pepper or crushed red pepper flakes!
KEY INGREDIENTS:
- Andouille sausage: takes the flavor of this soup to a whole new level!
- Mirepoix: chopped onion, carrot and celery, the base for many delicious soup recipes.
- Garlic: for aromatics and additional flavor.
- Potatoes: the starch from the potatoes make this soup extra creamy and delicious.
- Liquid: chicken broth or stock will do the trick!
- Cajun seasoning: to give this soup flavor and spicy heat.
- Milk and heavy cream: to make the broth super creamy and rich!
- Flour: to help thicken the soup broth.
HOW TO MAKE THIS CREAMY CAJUN SOUP:
- In a large pot or dutch oven heat some olive oil over medium heat.
- Cook the sausage, onion, carrot and celery, until the onion starts to soften. Stir in the garlic and cook for 30 more seconds.
- Add the potatoes, broth and cajun seasoning. Bring to a simmer, cover and cook until the potatoes start to become tender (about 15 minutes).
- Stir in the milk. Combine the cream and flour in a small bowl, then stir into the soup.
- Simmer for another 10 minutes, until the soup has thickened.
FREQUENTLY ASKED QUESTIONS:
I used baby red and Yukon gold potatoes which hold their shape and add a little more heartiness. You can use regular russet potatoes too and it will be equally as good. Just cut back the flour to about 3 tablespoons since russets will break down a little more and thicken the soup.
Yes, and it freezes well. Let the soup cool completely then pour into a freezer-safe container and freeze for 4-6 months. Thaw and reheat as you wish.
I recommend using andouille sausage because it adds a depth of flavor that other sausage does not. If you use a different type of sausage, the flavor will be different and you might have to add some additional seasoning.
SERVING SUGGESTIONS:
- Flaky Buttermilk Biscuits
- Beer Bread
- Homemade Italian Bread Bowls
- Simple side salad
- And for dessert: Homemade Chewy Brownies with ice cream or Homemade Vanilla Pudding
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Creamy Cajun Potato Soup
Ingredients
- 1 tablespoon olive oil
- 12-16 ounces (340g) andouille sausage, cut into 1/4" rounds
- 1 small onion, chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2-2 ½ pounds (906g- 1130g) baby potatoes, cut into bite sized pieces
- 3 cups (710ml) chicken broth or stock
- 1½ teaspoon cajun seasoning
- 2 cups (475ml) milk
- ½ cup (120ml) heavy cream
- 4 tablespoons flour
Instructions
- In a large pot or dutch oven heat the olive oil over medium heat. Cook the sausage, onion, carrot and celery, until onion starts to soften. Stir in the garlic and cook for 30 seconds. Add the potatoes, broth, and cajun seasoning. Bring to a simmer, cover, and cook until potatoes start to become tender (about 15 minutes).
- Stir in the milk. Combine the cream and flour until smooth and stir into the soup. Simmer for another 10 minutes or until potatoes are tender and soup has thickened.
Notes
- Regular russet potatoes can be used in place of the baby potatoes. Peel, wash and cut into bite sized pieces. Reduce the flour to 3 tablespoons.
- If you like your soup thicker then create a slurry with cornstarch and water and stir in at the end. Cook until thickens.
- If you would like to make this gluten-free replace the flour with 2 tablespoons cornstarch.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
- Homemade Italian Bread Bowls
- Simple side salad
- And for dessert: Homemade Chewy Brownies with ice cream or Homemade Vanilla Pudding
I am not a sausage fan – what could I use instead, chicken?
You could leave it out if you prefer. Or you could try using chicken instead.
You could also try my other Creamy Potato Soup recipe instead. It uses bacon and no cajun seasoning.
That looks absolutely amazing! And in that bread bowl? Even better!
Thank you Danielle!
Looks good
Thanks!!
This soup is so creamy and delicious with just the right amount of spice! We loved it!
Thanks Julie!! I am so glad you liked it!
I’ve been on an andouille sausage kick lately but I have never even thought about putting it in soup. This is amazing! Definitely will be making this one again!
It adds a lot of flavor to the soup! Thanks Megan, so glad you liked it!!
Hey ~ why show puff pastry soup bowls and NOT include them in the recipe??
So sorry I didn’t reply to your comment sooner!! I meant to go back and link to those bread bowls but obviously I forgot! The bread bowls used in the pictures can be found here Italian Bread Bowls.