The first time I made this Cajun Potato Soup, my whole kitchen filled with the smoky scent of sautéed sausage and the warm, earthy aroma of potatoes simmering gently in a creamy broth. It was one of those cold afternoons when all I wanted was something comforting, and the way the vegetables softened, the spices bloomed, and the broth thickened felt almost therapeutic. By the time I ladled the soup into bowls, I already knew it was going to become one of my most cherished, soul-warming recipes.
Why You’ll Love This Recipe
You’ll love this Cajun Potato Soup because it’s hearty, loaded with flavor, and shockingly simple to make—yet it tastes like something you simmered all day. It has that perfect combination of smoky sausage, tender potatoes, creamy broth, and just the right amount of Cajun heat to make each bite feel warm and comforting without being overwhelming.
Ingredients
- 1 large onion, diced (about 1 cup)
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- ½ cup diced celery
- 1 lb smoked sausage, sliced into rounds
- 4 cups peeled and cubed potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tbsp Cajun seasoning
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 2 green onions, sliced (optional for topping)
- Fresh parsley, chopped (optional for topping)
When I make this soup, I stick with russet or gold potatoes since they break down beautifully into the creamy broth, adding natural thickness without extra effort. Smoked sausage is the classic, but andouille brings even more Cajun heat if you enjoy spice. Cajun seasoning varies wildly by brand—some are saltier, some spicier—so always start with a tablespoon and add more later if needed. Using both heavy cream and whole milk gives the soup a silky texture without becoming too thick, and that final pat of butter makes the broth glossy and rich.
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board and sharp knife
- Measuring cups and spoons
- Small bowl for mixing flour and butter (optional)
- Ladle
I always reach for my Dutch oven for this soup because it heats evenly, and the sausage browns so much better in it compared to thinner pots. A good wooden spoon helps me scrape the flavorful browned bits from the bottom—those bits are packed with flavor, so don’t miss them. You don’t need fancy equipment here; even an inexpensive soup pot works just fine. Just make sure it’s large enough since this soup has plenty of chunky goodness.
Step-by-Step Instructions
I start by heating the Dutch oven and browning the sliced smoked sausage. This step always fills the kitchen with that smoky, savory aroma that makes everyone wander in and ask what I’m cooking. When the sausage develops those crisped edges, I remove it and set it aside, leaving behind all the delicious drippings. Those drippings act like a built-in flavor booster for the vegetables.
Into the same pot, I add butter along with the diced onion, bell peppers, and celery. As they soften, the colors brighten and the Cajun seasoning perfume starts to rise from the pot. This stage always feels like the moment the soup comes alive. I stir in the flour once the veggies are tender, letting it cook for a minute so it forms a light roux with the butter—this is what helps the broth thicken later.(See the next page below to continue…)