I’m so excited to share my story with this Cajun Potato Soup with Andouille Sausage because it’s one of those dishes that feel like a warm hug on a cold day. I first stumbled upon this recipe during a chilly fall weekend when I was craving something hearty but with a little kick. The rich, creamy Southern soup texture paired with the smoky, spicy sausage was an instant win. I remember thinking, “I’ve gotta make this in my kitchen ASAP!” since it hit that perfect balance of cozy and lively flavors that I love.
Since then, this Cajun Potato Soup with Andouille Sausage has become a total staple in my meal rotation. It’s the kind of dish that’s both comforting and exciting, with the Cajun seasoning soup elements bringing that distinctive southern charm. Plus, the spicy potato soup has that homey feel but with a satisfying heat that wakes up your taste buds just right. It’s definitely one of those recipes I share with friends and family because it always gathers compliments—and extra bowls!
What makes this recipe so joyful for me is how approachable it is. Whether you’re an experienced cook or new to spicing things up, this spicy sausage chowder works. Andouille sausage is such a star here, bringing tons of flavor without fuss. And honestly, it’s a recipe that encourages you to slow down just a little, savoring every stir and smell coming from the pot. I hope you’ll give this Cajun Potato Soup with Andouille Sausage a try and find your own little moments of kitchen joy with it.
What You’ll Need:
This Cajun Potato Soup with Andouille Sausage keeps the ingredient list totally approachable because good food shouldn’t be complicated. Here’s what you’ll grab for this spicy potato soup adventure:
- 1 pound Andouille sausage, sliced (grab it at any grocery store or your local butcher; for an easy swap, smoked kielbasa works great in this Cajun Potato Soup with Andouille Sausage too!)
- 6 medium russet potatoes, peeled and diced (these are the base of our creamy Southern soup)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cups chicken broth (budget-friendly and flavorful)
- 1 cup heavy cream (for richness—can swap with half-and-half or a creamy non-dairy milk)
- 2 tablespoons Cajun seasoning (you can find this in most spice aisles; if you’re out, a mix of smoked paprika, thyme, cayenne, and garlic powder works as a Cajun seasoning soup shortcut)
- 1 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese (optional but recommended for that extra creamy Southern soup feel)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (to thicken)
- Chopped green onions or parsley for garnish
I always add a little extra Cajun seasoning to kick up the flavor just a notch—because why not? Also, this recipe is budget-friendly since potatoes and broth are affordable staples, plus Andouille sausage adds bold flavor without the fuss. Quick prep tip: peel and cube potatoes ahead of time and store them in cold water to keep fresh if you’re planning ahead. Leftovers store beautifully in the fridge for up to 3 days, and freezing works too if you want to save for later.
Let’s Cook This Together:
Alright, friends, cooking this Cajun Potato Soup with Andouille Sausage is easier than you think. Start to finish, it comes together in about 45 minutes, giving you plenty of time to relax while your kitchen fills with mouthwatering smells.
- Brown the Andouille sausage slices in a large pot over medium heat until nicely caramelized, about 5-7 minutes. This step is key—those crispy edges add so much flavor to your Cajun Potato Soup with Andouille Sausage. While that’s browning, chop your veggies.
- Remove the sausage and set aside. Leave the rendered fat in the pot and melt 2 tablespoons butter in it. This little move adds extra richness.
- Add diced onion, celery, and green bell pepper. Cook about 5 minutes till soft and fragrant, stirring often. This is where your Cajun seasoning soup starts coming alive.
- Stir in garlic and cook for 30 seconds, then sprinkle in flour. Stir constantly for 2 minutes—the roux will thicken your spicy sausage chowder perfectly.
- Slowly whisk in chicken broth, making sure no lumps form. Add diced potatoes, Cajun seasoning, and black pepper. Bring to a simmer and cook for about 20 minutes, or until potatoes are fork-tender.
- Use a potato masher to lightly mash some of the potatoes right in the pot. This thickens the soup even more—the creamy Southern soup vibe in full force.
- Stir in heavy cream and cooked sausage slices. Heat through but don’t boil—this helps the flavors marry without curdling the cream.
If your Cajun Potato Soup with Andouille Sausage looks a little thick or thin, that’s totally fine! Add broth if it’s too thick or simmer longer if too thin. I’ve found that letting it rest a few minutes off the heat before serving helps the flavors pop even more.
While that’s simmering, pour yourself a cold drink or check out another favorite like this tortellini soup with sausage and kale. Your kitchen is about to smell incredible when this Cajun Potato Soup with Andouille Sausage is ready!
How to Serve & Savor It:
This Cajun Potato Soup with Andouille Sausage truly shines when you serve it with a fresh green salad or some crusty bread. I love pairing it with cornbread muffins for that full Southern comfort meal vibe.
My absolute favorite way to enjoy this Cajun Potato Soup with Andouille Sausage is on a lazy weekend or when we’re having people over. It’s a crowd-pleaser that invites everyone to dig in hearty and cozy. You can jazz up your bowls with shredded cheddar, a sprinkle of green onions, or a dash of hot sauce if you want extra heat.
For leftover creativity, I’ve turned this spicy sausage chowder into a baked potato topping or stirred it into cooked pasta for a quick dinner remix. Seasonal twist? I like adding corn or diced tomatoes near the end in summer, turning the soup into a bit of a maque choux-inspired delight.
If you’re loving this, check out my maque choux with sausage and corn recipe—another winner for that Southern-inspired spicy sausage vibe.
Your Questions, Answered:
Friends often ask, “Can I prep parts of this Cajun Potato Soup with Andouille Sausage ahead?” Absolutely! Dice your veggies and potatoes the day before, store them in the fridge, and slice your sausage too. When ready to cook, just follow the steps as usual.
“What’s a good swap for Andouille sausage in this Cajun Potato Soup with Andouille Sausage?” Smoked sausage or kielbasa work perfectly for a similar smoky flavor.
“Can I make this Cajun Potato Soup with Andouille Sausage in a slow cooker?” You sure can! Brown your sausage and start the aromatics on the stove, then combine everything in your slow cooker. For a fantastic slow cooker Cajun potato soup recipe, I found a great version over on Facebook that helped me nail the timing.
“How can I make this Cajun Potato Soup with Andouille Sausage for fewer people?” Halve all ingredients and cook in a smaller pot; timing stays pretty similar.
“Is it okay to freeze leftovers?” Yes! Freeze in airtight containers, and when you reheat, add a splash of broth or cream to freshen the texture.
“Do you recommend any cheese for this creamy Southern soup?” Sharp cheddar is my go-to, but pepper jack adds a nice kick too.
“How spicy is this Cajun Potato Soup with Andouille Sausage?” It has a gentle heat from the Cajun seasoning and sausage, but you can always dial it up with cayenne or hot sauce.
If you’re eager for more everyday foodie inspiration, check out my garlic butter beef bites with creamy mashed potatoes recipe—it’s another one people rave about for bold but approachable flavors.
Final Foodie Thoughts:
This Cajun Potato Soup with Andouille Sausage holds a special spot in my foodie heart because it’s comforting, simple, and just plain delicious. The way the creamy Southern soup blends with the bold, spicy sausage is like a cozy story your taste buds want to hear again and again.
My Top Cajun Potato Soup with Andouille Sausage Tips:
- Don’t rush browning the sausage—it’s where the magic starts.
- Give the potatoes a gentle mash right in the pot to thicken up the soup naturally.
- Add the cream off the heat to keep everything silky smooth.
I’ve loved tweaking this recipe over time. Sometimes I add extra veggies like corn or tomatoes, other times I swap sausage with a more intense Andouille sausage recipe version from Quiche My Grits for inspiration. The classic with sharp cheddar cheese gets requested the most in my circles.
Make it your own—this recipe welcomes all the tweaks and additions. I hope you love the way this Cajun Potato Soup with Andouille Sausage brings warmth and flavor to your table as much as I do.
Ready to get cooking? Your kitchen adventure awaits, and trust me, it’s one you’ll want to make again soon. Embrace the spicy potato soup goodness and happy eating, friends!
Links for more deliciousness and inspiration:
- Check out this tasty Cajun potato soup recipe with andouille sausage on Facebook
- For a creamy spin, see Creamy Cajun Potato Soup at Quiche My Grits
- Slow cooker fans will love this Slow cooker cajun potato soup recipe on Facebook
- If you’re into this, you’ll probably love my tortellini soup with sausage and kale
- For a hearty side, try maque choux with sausage and corn
- And for a rich, comforting bite, my garlic butter beef bites with creamy mashed potatoes is a must-try
Cajun Potato Soup with Andouille Sausage
A hearty and flavorful Cajun potato soup featuring smoky andouille sausage, tender potatoes, and aromatic spices for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb andouille sausage, sliced
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add sliced andouille sausage and cook until browned. Remove sausage and set aside.
- In the same pot, add onion, celery, green bell pepper, and garlic. Sauté until vegetables are softened, about 5 minutes.
- Add diced potatoes, Cajun seasoning, salt, and pepper. Stir well to coat potatoes and vegetables with seasoning.
- Pour in chicken broth and bring the mixture to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return to the pot.
- Stir in the cooked andouille sausage and heavy cream. Heat through but do not boil.
- Adjust seasoning with salt and pepper if needed. Serve hot, garnished with sliced green onions.
Notes
For extra creaminess, substitute half-and-half or add shredded cheddar cheese on top before serving.