Spicy Cajun Potato Soup (Printable)
Hearty creamy potato soup with bold Cajun spices, smoky sausage, and fresh vegetables for a warming meal.
# What You Need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled and diced
02 - 1 large onion, diced
03 - 2 celery stalks, diced
04 - 1 large carrot, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 2 green onions, sliced for garnish
→ Meats
08 - 8 oz Andouille sausage, sliced
→ Liquids
09 - 4 cups chicken broth
10 - 1 cup whole milk
→ Spices & Herbs
11 - 1 1/2 tsp Cajun seasoning
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp dried thyme
14 - 1/4 tsp cayenne pepper
15 - Salt and black pepper to taste
→ Other
16 - 2 tbsp olive oil
17 - 2 tbsp unsalted butter
18 - 2 tbsp cornstarch
19 - 2 tbsp cold water
# How-To:
01 - Heat olive oil and butter in a large pot over medium heat. Add sliced Andouille sausage and cook until browned, about 4-5 minutes. Remove sausage and set aside.
02 - In the same pot, add onion, celery, carrot, bell pepper, and garlic. Sauté for 5-6 minutes until vegetables are soft.
03 - Stir in Cajun seasoning, smoked paprika, thyme, cayenne, and a pinch of salt and black pepper. Cook for 1 minute to toast spices.
04 - Add diced potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, until potatoes are very tender.
05 - Using a potato masher or immersion blender, partially mash some of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
06 - Return sausage to the pot. Stir in the milk and simmer for 5-10 minutes longer. For extra thickness, mix cornstarch with cold water to make a slurry, stir into the soup and simmer for 2-3 minutes until thickened.
07 - Taste and adjust seasoning with more Cajun seasoning, salt, or pepper if needed. Ladle soup into bowls and garnish with sliced green onions.
# Expert Tips:
01 -
- The smoky Andouille sausage adds depth that keeps people coming back for seconds
- Its a one pot meal that feels fancy but comes together in under an hour
02 -
- Andouille sausage varies wildly in saltiness between brands, so taste before adding extra salt
- Potatoes continue absorbing liquid as the soup sits, so it may thicken in the refrigerator
03 -
- Cook the sausage until it's deeply browned and almost crispy for maximum flavor extraction
- Let the soup rest for at least 10 minutes off heat before serving to allow the flavors to settle