This isn’t just another recipe; it’s the definitive guide to crafting the ultimate Creamy Cajun Potato Soup. We’ve created a recipe that’s not only bursting with the bold, spicy flavors of andouille sausage and the classic ‘Holy Trinity‘ of vegetables, but is also incredibly versatile. Whether you prefer the classic stovetop simmer, the speed of an Instant Pot, or the set-it-and-forget-it convenience of a slow cooker, this guide has you covered with tested, foolproof instructions for all three methods. Forget thin, bland potato soups; prepare for a rich, velvety, and deeply satisfying meal that will become a new family favorite. If you’re looking for other hearty soup ideas, our Santa Fe Soup is another crowd-pleaser.

This recipe stands out by solving common problems head-on. We’ll show you how to achieve the perfect creamy texture (with gluten-free options), provide critical tips for storing and reheating without separation, and even share an expert trick for unmatched flavor depth. Get ready to master the art of Cajun potato soup.

Ingredients

• 1 tablespoon vegetable oil
• 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
• 1 large onion, diced (about 1 cup)
• 1 cup diced celery (about 2 ribs)
• 1/2 red bell pepper, seeded and diced
• 2 teaspoons minced garlic
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon Worcestershire sauce
• 4 cups chicken broth
• 4 large russet potatoes (about 2 lbs), peeled and cubed into 1-inch pieces
• 1/2 cup heavy whipping cream
• 1 cup shredded sharp or mild cheddar cheese
• Chopped fresh parsley, for garnish

Instructions (Stovetop Method)

• Brown the Sausage: Place a large pot or Dutch oven over medium heat and add the vegetable oil. Once shimmering, add the sliced andouille sausage. Cook, stirring occasionally, until the sausage is well-browned and has rendered some of its flavorful fat, about 4-5 minutes. The sausage is key to the soup’s flavor, much like in our popular Cajun Sausage and Rice Skillet. Use a slotted spoon to transfer the sausage to a separate plate, leaving the rendered fat in the pot.

• Sauté the Holy Trinity: To the same pot, add the diced onion, celery, and red bell pepper. Sauté over medium heat, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

• Build the Soup Base: Sprinkle the Cajun seasoning, salt, pepper, paprika, and cayenne pepper over the vegetables and stir to combine. Cook for 30 seconds to toast the spices. Pour in the chicken broth, add the cubed potatoes, and stir in 1 teaspoon of Worcestershire Sauce. Stir everything together, scraping up any browned bits from the bottom of the pot.

• Simmer: Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the potatoes are completely tender and can be easily pierced with a fork.
• Create a Creamy Texture: Once the potatoes are tender, you can use an immersion blender to pulse the soup a few times directly in the pot. This will thicken the soup naturally without flour. For a smoother soup, blend more; for a chunkier soup, blend less.

• Finish and Serve: Return the cooked andouille sausage to the pot. Stir in the heavy cream and shredded cheddar cheese. Continue to simmer gently over low heat for another 5 minutes, stirring until the cheese is fully melted and the soup is heated through. Do not let it boil after adding the cream. Taste and adjust seasonings if necessary. Garnish with fresh parsley and serve hot.

Instant Pot and Slow Cooker Conversions

Instant Pot Cajun Potato Soup

1. Sauté: Set the Instant Pot to the ‘Sauté’ function on high. Add the oil and brown the sausage. Remove the sausage and set aside. Add the onion, celery, and bell pepper, cooking until soft (about 5 minutes). Add the garlic and cook for 1 minute more.
2. Deglaze & Cook: Turn off the Sauté function. Pour in a splash of the chicken broth and scrape the bottom of the pot clean. Add the remaining broth, potatoes, all seasonings, and Worcestershire sauce. Stir to combine.
3. Pressure Cook: Secure the lid, set the valve to ‘Sealing,’ and cook on High Pressure for 8 minutes. Once finished, perform a quick release of the pressure.
4. Finish: Open the lid. Use an immersion blender to partially blend the soup for thickness. Stir in the cooked sausage, heavy cream, and shredded cheese until melted and creamy. Serve immediately.

Slow Cooker (Crockpot) Cajun Potato Soup

1. Brown Sausage (Optional but Recommended): For the best flavor, brown the sausage in a skillet on the stovetop first. Remove and set aside. Sauté the onion, celery, and bell pepper in the same skillet until soft, then add the garlic for 1 minute.
2. Combine in Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the potatoes, chicken broth, all seasonings, and Worcestershire sauce. Stir to combine.
3. Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender.
4. Finish: About 30 minutes before serving, use an immersion blender to partially blend the soup for thickness. Stir in the browned sausage, heavy cream, and shredded cheese. Cover and cook on HIGH for another 20-30 minutes, until the cheese is melted and the soup is hot. Serve garnished with parsley.

How to Achieve the Creamiest Cajun Potato Soup Texture

Achieving that perfect, velvety texture is key. Here are the best methods, including gluten-free options:

• Immersion Blender (Preferred Method): This is the easiest and most effective way to thicken the soup. Pulsing the soup a few times breaks down some of the potatoes, releasing their starches and naturally creating a creamy base while leaving plenty of delicious chunks.
• Cornstarch Slurry (Gluten-Free): If you prefer an even thicker soup, a cornstarch slurry is an excellent gluten-free option. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly whisk the slurry into the simmering soup just before you add the cream and cheese. Let it simmer for a minute or two to thicken.
• Traditional Roux: While not gluten-free, a roux can be made by melting 2 tablespoons of butter and whisking in 2 tablespoons of all-purpose flour after sautéing the vegetables. Cook for one minute before slowly whisking in the chicken broth.

CRITICAL TIPS: Storing, Freezing, and Reheating

• Storing: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing Warning: Soups with dairy, especially heavy cream and cheese, can separate when frozen and thawed, resulting in a grainy texture. While you can freeze it, the texture may not be the same upon reheating.
• How to Fix Separated Soup: If you do freeze the soup and it separates, reheat it gently in a saucepan over low heat. Do not boil it. Whisk constantly and vigorously as it heats up. This can often help the soup base re-emulsify and regain a smoother consistency.

Expert Tip for Extra Flavor Depth

For an authentic, deep savory broth that will set your soup apart, add a Parmesan cheese rind to the pot along with the chicken broth and potatoes. Let it simmer with the soup for the entire cook time, then remove and discard it before stirring in the cream and cheese. The rind infuses the broth with a rich umami flavor, similar to the technique used in our Crockpot Chicken Parmesan Soup.

What to Serve with Cajun Potato Soup

This hearty soup is a meal in itself, but it pairs wonderfully with a few simple sides:

• Crusty French bread or cornbread for dipping.
• A simple green salad with a light vinaigrette.
• Loaded toppings like extra shredded cheese, sour cream, crispy bacon bits, or sliced green onions.

Cajun Potato Soup

C. Sophie

A rich, creamy, and spicy Cajun potato soup loaded with andouille sausage and classic flavors. The ultimate comfort food, adaptable for any cooking method.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course, Soup

Cuisine American, Cajun (Louisiana–style)

Servings 6 Servings

Calories 490 kcal

Ingredients

  

• 1 tablespoon vegetable oil
• 1 ring 13.5 ounces andouille sausage, sliced into ¼-inch rounds
• 1 large onion diced (about 1 cup)
• 1 cup diced celery about 2 ribs
• 1/2 red bell pepper seeded and diced
• 2 teaspoons minced garlic
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper adjust to taste
• 1 teaspoon Worcestershire sauce
• 4 cups chicken broth
• 4 large russet potatoes about 2 lbs, peeled and cubed into 1-inch pieces
• 1/2 cup heavy whipping cream
• 1 cup shredded sharp or mild cheddar cheese
• Chopped fresh parsley for garnish

Instructions

 

Brown the Sausage:

• Place a large pot or Dutch oven over medium heat and add the vegetable oil. Once shimmering, add the sliced andouille sausage. Cook, stirring occasionally, until the sausage is well-browned and has rendered some of its flavorful fat, about 4-5 minutes. The sausage is key to the soup’s flavor, much like in our popular Cajun Sausage and Rice Skillet. Use a slotted spoon to transfer the sausage to a separate plate, leaving the rendered fat in the pot.

Sauté the Holy Trinity:

• To the same pot, add the diced onion, celery, and red bell pepper. Sauté over medium heat, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Build the Soup Base:

• Sprinkle the Cajun seasoning, salt, pepper, paprika, and cayenne pepper over the vegetables and stir to combine. Cook for 30 seconds to toast the spices. Pour in the chicken broth, add the cubed potatoes, and stir in 1 teaspoon of Worcestershire Sauce. Stir everything together, scraping up any browned bits from the bottom of the pot.

Simmer:

• Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the potatoes are completely tender and can be easily pierced with a fork.

Create a Creamy Texture:

• Once the potatoes are tender, you can use an immersion blender to pulse the soup a few times directly in the pot. This will thicken the soup naturally without flour. For a smoother soup, blend more; for a chunkier soup, blend less.

Finish and Serve:

• Return the cooked andouille sausage to the pot. Stir in the heavy cream and shredded cheddar cheese. Continue to simmer gently over low heat for another 5 minutes, stirring until the cheese is fully melted and the soup is heated through. Do not let it boil after adding the cream. Taste and adjust seasonings if necessary. Garnish with fresh parsley and serve hot.

Notes

Nutrition Facts (per serving)

Calories 490 kcal

Carbs 41g

Fat 30g

Protein 18g

Keyword Cajun Potato Soup

Related Recipes

🥘 Cajun Sausage and Rice Skillet
A one-pan Cajun dish bursting with smoky sausage, peppers, and bold spices for quick, hearty comfort.

🍲 Crockpot Chicken Parmesan Soup
Creamy tomato soup with tender chicken, herbs, and pasta — like Italian comfort in a bowl.

🌶️ Santa Fe Soup
A zesty blend of beans, corn, and ground beef simmered in Southwestern spices.

🥔 Sausage Green Bean Potato Casserole
Cajun-seasoned sausage, tender potatoes, and green beans baked into a cozy, flavorful meal.

Frequently Asked Questions (FAQ)