An easy Creamy Cajun Potato Soup recipe that is made in one pot! It is filled with flavorful andouille sausage and vegetables in a creamy soup. Top with cheese and green onion for the ultimate comforting potato soup!
I love a quick and easy meal, and this one is packed with flavor and a little kick. It’s the perfect way to warm up on those really cold nights!
If you love this soup recipe, you will also love this Instant Pot Beef and Barley Soup, Creamy Turkey and Dumpling Soup, Creamy Sausage and Tortellini Soup, and Instant Pot Chicken Noodle Soup.
Why You Need To Make This Creamy Cajun 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.
- You could store this soup in the freezer and enjoy it later!
- The ingredients are simple and easy to find.
- 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!
Ingredients
ANDOUILLE SAUSAGE: This gives the soup so much flavor and a little kick.
ONION, CELERY, GARLIC
POTATOES: Use russet, yukon gold, or baby potatoes for this recipe. If you choose russets, I suggest peeling them.
FLOUR: used to thicken the soup. If you are gluten-free, use gluten-free flour or make a cornstarch slurry and add it at the end.
CHICKEN BROTH, MILK, HEAVY CREAM: you can leave out the heavy cream if you prefer.
CAJUN SEASONING: Just like the sausage, it adds loads of flavor and spice.
How To Make Creamy Cajun Potato Soup
This is just a quick overview of the method for this cajun potato soup. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Sautee the sausage, onion, and celery until the onion starts to soften. Stir in the garlic, stir in the flour and cook for 1 minute.
STEP 2: Stir in the broth, milk, cream, and seasoning until well mixed. Stir in the potatoes.
STEP 3: Simmer for 10-15 minutes or until the potatoes are tender.
FAQs
I used Yukon gold potatoes, which hold their shape and add a little more heartiness. You can also use regular russet potatoes, and it will be equally good.
Yes, and it freezes well. Let the soup cool completely, then pour it into a freezer-safe container and freeze it for up to 3 months. Thaw and reheat over low heat on the stovetop. You may need to add a little more broth or milk to the soup if it is too thick.
Other Ways To Thicken Potato Soup
Try these methods instead of thickening potato soup with flour or cornstarch.
- Use leftover mashed potatoes to thicken the soup. Just stir in with the liquids.
- If you have instant potato flakes, stir in 1 tablespoon at a time at the end of cooking until you reach your desired thickness. I suggest not adding more than 5 tablespoons, or it will be super thick.
- Using cream cheese instead of heavy cream is another way to thicken your soup. Start with 4 ounces cut into cubes and add at the end of cooking time. Stir well to combine.
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
- 13 ounces (368g) andouille sausage, cut into 1/4" rounds
- 1 small onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 4 tablespoons flour
- 2 pounds (906g) Yukon gold potatoes, cut into 1" cubes
- 3 cups (710ml) chicken broth or stock
- 3 cups (710ml) milk
- ½ cup (120ml) heavy cream
- 2 teaspoons cajun seasoning
- shredded cheddar and green onion for serving
Instructions
- In a large pot or dutch oven, saute the sausage, onion, and celery over medium heat until the onion starts to soften. Season with salt and pepper to taste. Stir in the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
- Stir in the broth, milk, cream, and cajun seasoning. Stir well to combine and distribute the flour into the soup. Stir in the potatoes and simmer for 10 minutes or until the potatoes are tender.
Notes
- I have also added a chopped bell pepper with the sausage to saute.
- Nutrition Facts: Nutrition doesn’t include the extras (cheese, green onion). Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
- *Originally published December 2016. Text and photos updated.*
Do you peel the potatoes
No need to peel the potatoes!
this is one of our favorite soups! I’ve made it several times- easy to make and full of flavor.
Thank you very much Vickie!!
This takes far longer than the amounts of time listed and it is entirely too many potatoes. Unsure why no one else has mentioned these problems because I would not have bothered trying to make this.
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.