Name: Cajun Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 13 ounces andouille sausage, cut into 1/4-inch rounds.; 1 small onion, chopped.; 2 celery stalks, chopped.; 4 cloves garlic, minced.; 4 tablespoons all-purpose flour.; 2 pounds Yukon gold potatoes, cut into 1-inch cubes.; 3 cups chicken broth.; 3 cups milk.; 1/2 cup heavy cream.; 2 teaspoons Cajun seasoning.; Salt and pepper to taste.; Shredded cheddar cheese for serving.; Chopped green onions for serving.

A bowl of creamy soup topped with shredded cheese and green onions, accompanied by slices of bread and a small bowl of chopped green onions. | kitchenscroll.com

Growing up in Louisiana taught me that good soup warms more than just your belly. This Creamy Cajun Potato Soup takes me right back to my mama's kitchen. The secret lies in letting those chunks of potato simmer until they're perfectly tender while the andouille sausage works its magic in the broth. Trust me this one will make your kitchen smell like a New Orleans bistro.

Why This Soup Makes Life Better

Life gets busy but this soup never lets me down. I can throw it together after work and still have time to help with homework. The best part? Those bold Cajun flavors get even better overnight. I usually make extra because my family fights over the leftovers.

What Goes In The Pot

Andouille Sausage: This is where all that gorgeous smoky flavor comes from. Get the good stuff from your butcher.
Potatoes: I swear by Yukon golds they practically melt into the soup.
Vegetables: The holy trinity of onion celery and garlic makes everything better.
Broth and Cream: This dynamic duo creates that silky smooth base we're after.
Cajun Seasoning: My family recipe but store bought works just fine.

Getting Started

Start by grabbing your biggest soup pot. I love using my grandma's old dutch oven for this one. Get those sausages sizzling with the onions and celery. The kitchen starts smelling amazing when the garlic hits the pot. This is usually when my kids wander in asking what's for dinner.

Building The Base

Sprinkle flour over everything and keep stirring. This is your moment to be patient it'll make the soup thick and dreamy. Pour in your liquids nice and slow. I learned the hard way that dumping it all at once makes lumps. Take your time here it's worth it.

A bowl of creamy potato soup with ground meat and cheddar cheese, accompanied by slices of bread and a small bowl of grated cheese. | kitchenscroll.com

Time For Potatoes

Now comes my favorite part. Drop those potato chunks into the pot with a good shake of Cajun seasoning. Let everything bubble gently until the potatoes are fork tender. Your whole kitchen will smell like heaven about now.

Spice It Your Way

Some like it hot some like it mild. I usually start gentle with the seasoning because you can always add more. My husband adds extra cayenne to his bowl but I keep it family friendly. Remember you can't take spice out once it's in.

Perfect Every Time

Creamy Dreams: Yukon golds are worth hunting down they make the soup extra velvety.
Extra Thick: Sometimes I mash a few potato chunks against the side of the pot with my spoon for natural thickening.

Ready to Serve

Grab your favorite bowls and fill them up. A sprinkle of sharp cheddar some fresh green onions and maybe a dollop of sour cream make it extra special. My cast iron skillet cornbread always disappears when I serve it alongside.

Saving Some For Later

If you're lucky enough to have leftovers they'll keep nicely in the fridge for about 4 days. The flavors actually get better overnight. Just warm it up slow and add a splash of cream if needed. My husband always claims the leftovers for his lunch.

A blue bowl filled with creamy soup containing sausage, potatoes, and green onions, topped with shredded cheese, accompanied by slices of bread and a small dish of shredded cheese. | kitchenscroll.com

Freezer Magic

This soup is my secret weapon for busy weeks. Make a big batch let it cool then portion it into containers. It freezes beautifully for up to 3 months. Thaw it overnight in the fridge and dinner's practically done.

Mix It Up

No Meat: My vegetarian sister loves it with smoked tofu.
Seafood Twist: Toss in some Gulf shrimp during the last few minutes.
Garden Fresh: Sometimes I add whatever veggies need using up.

Potato Talk

Listen I've tried every potato out there for this soup. Yukons are my go to but red potatoes work in a pinch. Those little baby potatoes are cute but save them for roasting. This soup needs a potato that'll give you that creamy dreamy texture.

Dairy Free Magic

My neighbor can't do dairy so I created this version with coconut milk. You won't believe how creamy it gets. The slight coconut flavor works surprisingly well with the Cajun spices. Even my picky eaters couldn't tell the difference.

Warming It Up

Low and slow is the way to go when reheating. Nobody likes a split cream soup. Give it a gentle stir now and then and add a splash of whatever liquid you've got handy if it looks too thick.

A blue bowl filled with creamy potato and sausage soup topped with shredded cheese and green onions, accompanied by slices of bread and a small bowl of additional shredded cheese. | kitchenscroll.com

Gluten Free Goodness

Skip the flour and grab some cornstarch or potato flakes instead. Works like a charm every time. Sometimes I even puree a cup of the soup and stir it back in for extra body no thickeners needed.

Good For You Too

This isn't just comfort food it's got good things hiding in every spoonful. Those potatoes pack fiber the sausage brings protein and all those vegetables sneak in vitamins. I love serving something that's delicious and nutritious.

Kitchen Essentials

Big Pot: My dutch oven is my best friend for this recipe.
Wooden Spoon: Nothing better for stirring and scraping up those flavorful bits.
Sharp Knife: Makes quick work of all that chopping.

Perfect Times For This Soup

This soup shows up at all my winter gatherings. It's perfect for game days when everyone needs something warm and filling. I've even served it at Christmas Eve dinner. The pot never comes home empty from potlucks.

Straight From My Kitchen

This Cajun Potato Soup is more than just dinner it's a warm hug in a bowl. Every time I make it I think about learning to cook in my mama's kitchen and now my own kids are learning to love it too. Food memories are the best kind and this soup makes plenty of them.

Frequently Asked Questions

→ Can I use different potatoes?: While Yukon Gold potatoes are recommended for their buttery texture, you can use russet potatoes as well. Just make sure to cut them into even 1-inch cubes for consistent cooking.
→ What if I can't find andouille sausage?: You can substitute with any smoked sausage, though andouille provides the traditional Cajun flavor. Polish kielbasa or smoky chorizo would work well too.
→ Can I make this soup lighter?: You can use half-and-half instead of heavy cream, but the soup won't be quite as rich. Avoid using milk alone as a substitute for the cream as it may make the soup too thin.
→ How do I store leftovers?: Store in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of milk or cream as the soup will thicken when chilled.
→ What can I add to make it more spicy?: Add more Cajun seasoning to taste, or include some diced jalapeños with the vegetables. You can also add a dash of hot sauce when serving.

Cajun Potato Soup