Spicy Cajun Potato Soup (Printable)
Creamy potato soup with Cajun spices, smoky sausage, and vegetables for a hearty, warming meal.
# What You'll 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
→ 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
# Directions:
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.
07 - For extra thickness, mix cornstarch with cold water to make a slurry. Stir into the soup and simmer for 2–3 minutes until thickened.
08 - Taste and adjust seasoning with more Cajun seasoning, salt, or pepper if needed. Ladle soup into bowls and garnish with sliced green onions.
# Expert Advice:
01 -
- The spices hit you first, then that creamy comfort follows through
- It comes together faster than you can debate what to order for takeout
02 -
- I once skipped the step of partially mashing the potatoes and ended up with broth and chunks instead of a cohesive soup—don't be like me
- The spices intensify as it sits, so start with less and add more tomorrow
03 -
- Cook your sausage until it's got some serious color on it—that's where the flavor lives
- If you're sensitive to spice, start with half the Cajun seasoning and work your way up