Creamy Cajun Potato Soup: Spicy and Cozy
Cajun Potato Soup combines andouille sausage, potatoes, veggies, and a mix of Cajun spices, all brought together with good amount of rich heavy cream and cheddar cheese. It’s a spicy, creamy, and cozy dish that’s ideal for anyone craving a flavorful Cajun spin on traditional potato soup!
Most common questions:
What are the best potatoes for this soup?
Yukon gold potatoes since they keep their shape and give the dish a nice, hearty feel. Regular russet potatoes work just as well, so you can use those too.
Can you freeze this soup?
Absolutely! It freezes really well. Just let the soup cool down completely, then transfer it to a freezer-safe container and place it in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it out and reheat it on low heat on the stovetop. You might want to add a splash more broth or milk if it ends up being too thick.
Ingredients you will need for this recipe:
- 12-ounce package of andouille sausage, cut into 1/4″ rounds
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, peeled and diced
- 4-5 garlic cloves, minced
- 3 tablespoons flour
- 4 large Yukon gold or russet potatoes, peeled and cut into 1″ cubes
- 4 cups chicken broth or stock
- 2 cups milk
- ½ cup heavy cream
- 3 teaspoons Cajun seasoning
- ½ cup shredded cheddar cheese
- salt and pepper, to taste
- fresh parsley for garnish
How to make this Creamy Cajun Potato Soup with Sausage:
Brown the sausage: In a big pot, heat up the 2 tablespoons olive oil over medium heat. When it’s hot, add in the 12 ounces of sliced sausage and cook it, stirring now and then, until it’s browned—this should take around 3-4 minutes. Once it’s done, take the sausage out of the pot and set it aside on a plate or in a bowl while you get the rest of the soup ready.
Cook the vegetables: To the same pot over medium heat, add the 1 small, chopped onion, 2 chopped celery stalks, and 2 diced carrots. Cook until softened, about 5-8 minutes. Add 4-5 minced garlic cloves and cook for another 30 seconds. Add in the 3 tablespoons of flour and cook for another minute while stirring.
Make the soup: Once the veggies are cooked, add in 3 tablespoons of Cajun seasoning, salt, pepper, 4 cups chicken broth or stock, and 4 potatoes, cubed. Lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are soft and tender.
Finish the soup: Add the sausage back into the pot and mix in 2 cups milk, 1/2 cup heavy cream and 1/2 cup shredded cheddar cheese. Let the soup simmer for another 3-5 minutes, or until everything is warmed up and the cheese is all melted.
Serve: Garnish with fresh parsley, cheddar cheese, and/or green onion and serve hot.
Cajun Potato Soup is a hearty and flavorful dish, so pairing it with sides that complement its bold, spicy flavors will elevate the meal. Here are some great options to serve with Cajun Potato Soup:
What to serve with Cajun Potato Soup
Crusty Bread or Garlic Bread: A warm, crusty bread or garlic bread is perfect for dipping into the soup. The crunch and flavor of the bread balance the creaminess of the soup while enhancing the meal with extra texture.
Side Salad: A fresh green salad with a light vinaigrette can provide a refreshing contrast to the richness of the soup. Try a simple mix of greens like spinach, arugula, and romaine, with cucumbers, tomatoes, and a tangy dressing.
Cornbread: Sweet or savory cornbread is another great option. It pairs wonderfully with the creamy, spicy flavors of the soup and can soak up the broth, adding a bit of sweetness or a soft texture to each bite. These jalapeno corn muffins are a great accompaniment to this soup.
Grilled Cheese Sandwich: A classic grilled cheese sandwich offers a crispy, melty companion to the hearty soup. The cheese contrasts well with the soup’s spiciness and provides a satisfying, comforting combination.
Roasted Vegetables: Lightly roasted vegetables like broccoli, Brussels sprouts, or bell peppers offer a nutritious and flavorful side dish. Roasting brings out their natural sweetness, which balances the Cajun spices in the soup.
Fried Okra: For a Southern touch, serve some fried okra alongside your soup. Its crispy texture and mild flavor are a great contrast to the spicy, creamy soup.
Jalapeño Corn Fritters: If you want to add a bit of heat and extra flavor, jalapeño corn fritters would be a fun and spicy pairing with Cajun potato soup.
These sides complement the rich, spicy, and creamy nature of Cajun Potato Soup, creating a well-rounded, satisfying meal.
Blistered Shishito Pepper Hummus
Homemade hummus recipe made with chickpeas, tahini, zesty lime and topped with blistered shishito peppers and sesame seeds.
Ingredients
- 3-4 pieces Naan bread
- 9-10 shishito peppers
- 1 can chick peas
- ¼ cup tahini
- ¼ cup extra virgin olive oil
- 2 tablespoon fresh lime juice
- 2 tablespoon cooking oil
- 1 tablespoon lime zest
- 1 tablespoon sesame seeds
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
Instructions
Toast Naan bread and set aside.
Heat cooking oil in a pan on medium high heat. Once hot, add shishito peppers and cook until charred. Keep rotating the peppers until all sides have a char. They will expand and burst. Keep an eye on them. Once charred on all sides, set aside and let cool.
Once the peppers have cooled, chop them up. Place half of the chopped shishito peppers into a high powered blender. Reserve the other half for topping.
Add all other ingredients EXCEPT the sesame seeds (they are for garnish) into the blender and blend well.
Transfer into a serving dish and garnish with reserved chopped shishito peppers, extra virgin olive oil, lime juice and sesame seeds. Serve with toasted Naan bread or corn chips.
Notes
Equipment Needed:
High-powered blender
