This Creamy Cajun Potato Soup is a quick and easy dinner that can be on your table in 30 minutes. It’s full of flavor, creamy, and comforting!
*Originally published December 2016. Text updated.*
Creamy Cajun Potato Soup
This soup is comforting, rich, creamy and so full of flavor! Plus, I put it in a Homemade Italian Bread Bowl which, in my opinion, is the only way to go.
I promise it will warm you from the inside out and melt all your worries away. 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 is equally good. Just cut back the flour to about 3 tablespoons since russets will break down a little more and thicken the soup.
The andouille sausage is what brings this soup to a whole new level, well along with the cajun seasoning.
This soup has a mild/medium spice level. It was a little too spicy for 2 of my children, but they are also a little on the picky side. But if you like things really spicy feel free to add some cayenne pepper or crushed red pepper flakes.
What to serve with Potato Soup
- Homemade Italian Bread Bowls
- Simple side salad
- And for dessert: Homemade Chewy Brownies with ice cream or Homemade Vanilla Pudding
This Creamy Cajun Potato Soup is a quick and easy dinner that can be on your table in 30 minutes. It's full of flavor, creamy, and comforting!
- 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
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.
- 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.
What to serve with Creamy Cajun Potato Soup