Name: Cajun Potato Soup with Andouille Sausage and Cheddar Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Cajun
Ingredients: 1 tablespoon vegetable oil; 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds; 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; 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

If you’re craving something cozy, flavorful, and downright comforting, wait until you try this Cajun Potato Soup with Andouille Sausage and Cheddar Recipe. I absolutely love how this soup combines the smoky, spicy kick of andouille sausage with creamy potatoes and cheesy goodness. When I first tried it, I couldn’t believe how something so simple tasted this rich and satisfying. Stick with me here—I’ll walk you through every step so your soup turns out just right, whether it’s your first time making it or you’re a seasoned home cook looking for a warm-up dinner.

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Why You’ll Love This Recipe

Bold, Spicy Flavor: The Cajun seasoning and andouille sausage bring a smoky, zesty punch you’ll crave again and again.
Creamy and Comforting: The combination of potatoes, cream, and cheddar makes it super rich but still light enough for any day.
Easy to Make: I love that it comes together quickly with simple ingredients you probably already have on hand.
Family-Friendly: My family goes crazy for this soup—once you make it, I bet yours will too.

The image shows a white bowl filled with a thick soup that has multiple layers and textures. The bottom layer is a creamy, light yellow broth. Within the broth, there are large chunks of light yellow potatoes and slices of browned sausage with a reddish-brown color. Small bits of orange carrots and translucent onions are scattered throughout. The soup is sprinkled with finely chopped green herbs on top, adding a touch of green color. A silver ladle, held by a woman's hand, is scooping some of the soup, showing the chunky mix clearly. The bowls are on a white marbled surface with a soft purple cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Cajun Potato Soup with Andouille Sausage and Cheddar, Cajun potato soup, spicy sausage potato soup, creamy Cajun potato soup, easy Cajun soup recipe

Ingredients You’ll Need

You’ll want to gather some fresh veggies, spices with a kick, and of course that star ingredient—the andouille sausage. Each component plays a role in building layers of flavor that balance perfectly in this Cajun Potato Soup with Andouille Sausage and Cheddar Recipe.

Flat lay of sliced andouille sausage rounds, diced white onion, chopped celery stalk, bright red diced bell pepper, minced garlic cloves, peeled and cubed russet potatoes, a small heap of shredded mild cheddar cheese, fresh green parsley sprigs, and a small bowl of creamy heavy whipping cream, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Cajun Potato Soup with Andouille Sausage and Cheddar, Cajun potato soup, spicy sausage potato soup, creamy Cajun potato soup, easy Cajun soup recipe

Andouille Sausage: Look for a smoky, spicy link—this is what gives the soup its signature Cajun character.
Vegetable Oil: For sautéing—the neutral flavor keeps the focus on the sausage and spices.
Onion: Adds sweetness and depth; make sure to dice so it cooks evenly.
Celery: Brings a subtle crunch and fresh flavor that enhances the soup’s texture.
Red Bell Pepper: Adds color and a hint of sweetness—don’t skip it!
Garlic: Minced fresh garlic is best for that punch of aromatic flavor.
Cajun Seasoning: The essential spice mix; if you don’t have store-bought, homemade works great too.
Kosher Salt: Balances and enhances all the flavors.
Black Pepper: Adds a subtle heat and depth.
Paprika: Smoked or sweet, it adds warmth and color.
Cayenne Pepper: For that extra fiery kick—adjust to your heat preference.
Chicken Broth: The flavorful base that keeps everything moist and savory.
Russet Potatoes: Perfect for soups because they break down slightly, giving you a creamy texture without mashing.
Heavy Whipping Cream: Adds luscious richness to the broth.
Mild Cheddar Cheese: Shredded so it melts evenly and brings comforting cheesiness.
Parsley: Fresh, chopped for garnish to brighten up the bowl.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Cajun Potato Soup with Andouille Sausage and Cheddar Recipe my own depending on what I have around or who I’m feeding. Don’t hesitate to tweak it to your taste—you’ll find that each little change can bring something exciting to the table.

Spicy Boost: I sometimes add extra cayenne or a diced jalapeño when I want more heat, and it never disappoints.
Vegetarian Version: Skip the sausage and use smoked paprika and liquid smoke for that smoky depth; add more veggies like mushrooms or corn for heartiness.
Cheese Swap: If cheddar isn’t your fave, Monterey Jack or pepper jack works beautifully and melts just as well.
Thicker Soup: For a chunkier texture, I reserve some cooked potato cubes and add them back at the end instead of mashing them into the broth.

How to Make Cajun Potato Soup with Andouille Sausage and Cheddar Recipe

Step 1: Sizzle the Andouille Sausage

Heat the vegetable oil over medium heat in a large pot, then add your sliced andouille sausage. I like to stir it occasionally so it browns evenly—about 3-4 minutes until those spicy rounds are nicely caramelized. This step is key because it unlocks those smoky, mouthwatering flavors you’ll notice right away. Once browned, remove the sausage and set it aside so you can cook the veggies next.

Step 2: Soften the Veggies for Depth

Using the same pot, toss in the diced onion, celery, and red bell pepper. Stir these for about 5 to 8 minutes until everything softens and becomes fragrant. I like to add the minced garlic last and cook it just one more minute—don’t let it burn or it’ll turn bitter, so keep your eyes on it and your heat moderate.

Step 3: Build the Soup Base

Now it’s time for all those delicious spices: Cajun seasoning, salt, black pepper, paprika, and cayenne go into the pot with your sautéed veggies. Stir well to wake up those flavors. Then pour in the chicken broth and add your peeled, cubed russet potatoes. Lower the heat and let it all simmer for 20 to 25 minutes, or until the potatoes are tender enough to pierce with a fork. This simmering step melds all the spices and ingredients together beautifully.

Step 4: Add Cream, Cheese & Andouille for Richness

Return the browned andouille sausage to the pot, and pour in the heavy whipping cream along with the shredded mild cheddar cheese. Give it a gentle stir and let the soup simmer for another 5 minutes until everything’s piping hot and the cheese melts seamlessly. You’ll start to see that gorgeous creamy texture and that cheesy aroma taking over the kitchen—it’s seriously irresistible.

Step 5: Garnish and Serve Warm

Lastly, sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve this hearty soup warm—perfect for chilly nights or whenever you need a little comfort in a bowl.

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Pro Tips for Making Cajun Potato Soup with Andouille Sausage and Cheddar Recipe

Don’t Overcrowd the Pan: When browning sausage, give it space to sear rather than steam—that’s how you get that great caramelized flavor.
Taste as You Go: Cajun seasoning blends vary, so add your spices gradually and adjust based on how spicy you like it.
Use Russets for Creaminess: Their texture breaks down just right, adding natural thickness without needing to mash.
Add Cheese Last: Melting the cheddar in the final minutes keeps it smooth and avoids grainy curds in your soup.

How to Serve Cajun Potato Soup with Andouille Sausage and Cheddar Recipe

Cajun Potato Soup with Andouille Sausage and Cheddar Recipe - Serving

Garnishes

I’m a huge fan of fresh parsley because it instantly brightens up the bowl and cuts through the richness. Sometimes I add a drizzle of sour cream or a sprinkle of green onions for extra creaminess and a pop of color—both add nice texture and flavor contrasts.

Side Dishes

Pair this soup with some warm crusty bread or garlic knots to soak up all that savory goodness. My family also loves a simple side salad with a citrus vinaigrette—it’s the perfect balance against the creamy heat of the soup.

Creative Ways to Present

For a fun twist, I’ve served this soup in mini bread bowls at a casual dinner party—it’s always a hit! You can also ladle it over cooked rice or toss in a handful of cooked shredded chicken to make it extra hearty and festive.

Make Ahead and Storage

Storing Leftovers

I always store leftover soup in airtight containers in the fridge, where it keeps well for up to 3 days. The flavors actually deepen overnight, so it tastes amazing the next day—just make sure to give it a good stir when reheating because some ingredients like the cream can separate a bit.

Freezing

I’ve frozen this soup a few times and it holds up wonderfully. To freeze, cool it completely, then pack into freezer-safe containers or heavy-duty bags. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove, stirring often.

Reheating

Reheat on low heat on the stovetop to keep the cheese and cream from separating—just warm gently, stirring frequently. If the soup thickens too much, add a splash of chicken broth or water to loosen it back to your desired consistency.

FAQs

Can I make this Cajun Potato Soup with Andouille Sausage and Cheddar Recipe vegetarian?

Absolutely! Just leave out the andouille sausage and use smoked paprika or liquid smoke to add that smoky flavor. You can also bulk it up with extra veggies like mushrooms, corn, or beans to keep it hearty and satisfying.
What’s the best way to store leftovers?

Store leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months and thaw overnight before reheating gently on the stove.
Can I use a different type of cheese?

Yes! Mild cheddar works beautifully, but feel free to swap it for Monterey Jack, pepper jack, or even gouda for a different twist. Just make sure the cheese melts well.
How spicy is this soup?

It has a nice, moderate heat thanks to the Cajun seasoning and cayenne. If you prefer mild, reduce the cayenne or skip it entirely. For more heat, add extra cayenne or toss in some chopped jalapeños.

Final Thoughts

This Cajun Potato Soup with Andouille Sausage and Cheddar Recipe has become one of my go-to comfort meals and for good reason. It’s charmingly simple but packed with layers of flavor that warm you up on the inside. Whether you serve it for a weeknight dinner or a casual get-together, it never fails to impress and satisfy. I can’t wait for you to try it and hear how it becomes a favorite in your kitchen, just like it did in mine!