If you’re craving a hearty, comforting bowl of soup that packs a punch, you’re going to adore my Cajun Potato Soup with Andouille Sausage and Cheddar Recipe. This soup has that perfect balance of creamy potatoes, smoky and spicy sausage, and melty cheese that just warms you up from the inside out. Trust me, once you make it, it’s going to be your go-to for chilly nights or anytime you want a soul-satisfying meal.
Why You’ll Love This Recipe
- Rich & Comforting: The creamy potato base combined with sharp cheddar and spicy sausage makes every spoonful pure comfort.
- Simple Ingredients: You likely have most of these pantry staples already, making it easy to whip up anytime.
- Flavorful Heat: Cajun spices add just the right kick without overwhelming the dish.
- Family Favorite: I’ve watched my family come back for seconds and thirds every time I make this soup.
Ingredients You’ll Need
This recipe combines fresh veggies, just the right spice blend, and the smoky flavor of andouille sausage to create a soup that’s both filling and exciting. When shopping, pick firm potatoes and a quality andouille sausage—you’ll taste the difference.
- Vegetable oil: You’ll want a neutral oil to brown the sausage nicely without altering the flavor.
- Andouille sausage: This smoked sausage brings that signature Cajun flavor and spice; slice it thin for even cooking.
- Onion: A large, yellow or white onion works best to add sweetness and depth.
- Celery: Adds a subtle crunch and freshness—don’t skip it here.
- Red bell pepper: For a little sweetness and color contrast.
- Garlic: Fresh minced garlic gives the soup that aromatic punch.
- Cajun seasoning: The secret spice blend that brings the heat and complexity.
- Kosher salt: To bring all the flavors together.
- Black pepper: Adds just a touch of sharpness.
- Paprika: For warmth and color—it’s not just about heat here.
- Cayenne pepper: Adds a subtle kick; adjust based on your preferred spice level.
- Chicken broth: Use a good-quality broth for the richest flavor.
- Russet potatoes: Perfect for mashing up a creamy, fluffy texture inside the soup.
- Heavy whipping cream: Makes the soup luxuriously creamy without thinning it out.
- Mild cheddar cheese: Adds melty, gooey goodness that complements the spice.
- Parsley: Freshly chopped for a bright, herbal garnish.
Variations
While I love keeping this Cajun Potato Soup with Andouille Sausage and Cheddar Recipe classic, sometimes I like to tweak it to suit the season or my family’s mood. Feel free to make it your own!
- Veggie-Loaded: I sometimes sneak in diced carrots or green beans for extra color and nutrition, and my kids never complain!
- Spice Level: If you’re sensitive to heat, reduce the cayenne or swap andouille for a milder sausage.
- Dairy-Free: Coconut milk can be an interesting substitute for the cream, though it changes the flavor profile slightly.
- Smokier Taste: Try adding a teaspoon of smoked paprika or a splash of liquid smoke for depth.
How to Make Cajun Potato Soup with Andouille Sausage and Cheddar Recipe
Step 1: Brown the Andouille Sausage
Start by heating the vegetable oil in a large pot over medium heat. Once it’s hot and shimmering, add the sliced andouille sausage. Cook it for about 3 to 4 minutes, stirring occasionally, until it’s nicely browned and the edges get a bit crispy. This step is crucial because browning those slices unlocks a smoky, spicy flavor that really makes the soup special. When done, remove the sausage with a slotted spoon and set it aside—don’t toss the flavorful drippings yet!
Step 2: Sauté the Vegetables
Using the same pot and sausage drippings, add the diced onion, celery, and red bell pepper. You’ll want to cook these until they’re soft and fragrant—about 5 to 8 minutes. Stir occasionally and try not to rush this; it’s where the soup’s base flavor builds. Once the veggies are tender, toss in the minced garlic and cook for just one more minute—garlic burns quickly, so keep an eye on it.
Step 3: Build and Simmer the Soup
Now it’s time to add the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir those well into the veggies and sausage drippings to wake up the spices. Pour in the chicken broth and add the peeled, cubed russet potatoes. Give everything a good stir, bring the pot to a gentle boil, then lower the heat to a simmer. Let this cook uncovered for 20 to 25 minutes until the potatoes are fork-tender and breaking down a little. This simmering step lets the flavors meld and the potatoes soften just right for that creamy texture.
Step 4: Finish with Cream, Cheese, and Sausage
Return the browned andouille sausage to the pot, pour in the heavy cream, and sprinkle in the shredded mild cheddar cheese. Stir gently to combine, letting the soup simmer for another 5 minutes. The cheese should melt perfectly, thickening the broth and making your soup luxuriously creamy. Be sure to taste and adjust seasoning if needed—sometimes I add a pinch more salt or pepper at this stage.
Step 5: Garnish and Serve Warm
Before serving, sprinkle chopped fresh parsley on top. It adds a fresh, herbal note that balances the richness. Ladle the soup into bowls and grab some crusty bread—you’re in for a treat.
Pro Tips for Making Cajun Potato Soup with Andouille Sausage and Cheddar Recipe
- Don’t Skip Browning: Browning the sausage first adds depth that you can’t replicate by just tossing it in later.
- Potatoes Matter: Russets are my go-to because they break down just enough to thicken the soup without turning mushy.
- Adjust Heat Gradually: If you’re unsure about the spice level, start with less cayenne and add more at the end if you want more kick.
- Cream & Cheese Timing: Add the cream and cheese at the very end to avoid curdling or a greasy texture.
How to Serve Cajun Potato Soup with Andouille Sausage and Cheddar Recipe
Garnishes
I love topping this soup with bright, fresh parsley because it really enlivens the creamy base. Sometimes I add a dollop of sour cream or a few extra shredded cheddar cheese shreds on top when serving for an indulgent touch.
Side Dishes
This soup pairs wonderfully with crusty French bread or soft dinner rolls for dipping. I’ve also served it alongside a simple green salad dressed with tangy vinaigrette to lighten things up.
Creative Ways to Present
For a cozy dinner party, I like to serve scoops of this soup inside hollowed-out mini bread bowls. It feels special and makes for a fun presentation that guests rave about.
Make Ahead and Storage
Storing Leftovers
I store leftover Cajun Potato Soup with Andouille Sausage and Cheddar Recipe in airtight containers in the fridge for up to 3 days. When reheating, add a splash of broth or cream to freshen it up and gently warm on the stove over low heat to prevent curdling.
Freezing
I’ve frozen this soup a few times with good results. Just make sure to cool it completely first and leave out the cheese until reheating—add it fresh when warming up for best texture.
Reheating
To reheat, warm the soup slowly on the stovetop, stirring occasionally. Add a splash of broth or milk to loosen the texture if it’s too thick. Reintroduce shredded cheddar toward the end to get that melty goodness back.
FAQs
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Can I use a different sausage instead of andouille?
Absolutely! While andouille adds that authentic Cajun smoky spice, you can substitute with smoked kielbasa, chorizo, or even a spicy Italian sausage if that’s what you have on hand. Just be aware that the flavor profile and spice level might shift slightly.
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Is this recipe gluten-free?
Yes! This Cajun Potato Soup with Andouille Sausage and Cheddar Recipe is naturally gluten-free as long as you use gluten-free chicken broth and verify your sausage ingredients. Always check labels to be sure.
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Can I make this soup vegetarian?
To make a vegetarian version, omit the sausage and use vegetable broth. You can add smoked paprika or a dash of liquid smoke to mimic the smoky flavor. Adding some roasted mushrooms or smoked tofu can be a great way to add texture and umami.
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How spicy is this Cajun Potato Soup?
This soup has a mild to moderate level of heat thanks to the Cajun seasoning and cayenne pepper. If you’re sensitive to spice, start with less cayenne and add more to taste. The cream and cheese help mellow the heat nicely.
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Can I use instant potatoes in this recipe?
I recommend sticking with fresh russet potatoes. They give the soup that wonderful creamy texture when they break down during cooking, which instant potatoes can’t replicate.
Final Thoughts
I absolutely love how this Cajun Potato Soup with Andouille Sausage and Cheddar Recipe turns out every time—rich, flavorful, and just the right amount of spicy to keep things interesting without being overwhelming. Making it always reminds me of cozy evenings with family and friends gathered around the table. I honestly can’t recommend it enough if you want a soup that feels like a warm hug in a bowl. Give it a try, and I’d bet you’ll be making it as often as I do!
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Cajun Potato Soup with Andouille Sausage and Cheddar Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Description
This hearty Cajun Potato Soup combines spicy andouille sausage with tender potatoes, aromatic vegetables, and rich cheese for a flavorful, comforting meal. Perfectly seasoned with Cajun spices, this creamy soup is easy to prepare on the stovetop and makes a warming dish for any day.
Ingredients
Sausage
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
Vegetables
- 1 large onion, diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ red bell pepper, seeded and diced
- 2 teaspoons garlic, minced
Soup
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- Cook Sausage: Heat the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables are softened, about 5-8 minutes. Add the minced garlic and cook for an additional 1 minute, stirring to combine.
- Add Seasonings and Broth: To the pot, add the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the peeled and cubed potatoes. Reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes are fork-tender.
- Combine and Finish: Return the cooked sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Let the soup simmer for an additional 5 minutes until heated through and the cheese has melted completely.
- Serve: Garnish the soup with chopped parsley. Serve warm and enjoy your flavorful Cajun Potato Soup.
Notes
- For a spicier soup, increase the cayenne pepper to ½ teaspoon.
- Use low-sodium chicken broth to control the saltiness.
- To make the soup thicker, mash some of the potatoes during the simmering step.
- Substitute heavy cream with half-and-half for a lighter version.
- Serve with crusty bread or cornbread for a complete meal.
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg
