When the weather turns cold and you’re craving something hearty, Creamy Cajun Potato Soup with Andouille Sausage hits the spot. This one-pot wonder is creamy, comforting, and delivers just the right amount of Cajun spice. Plus, it’s ready in under an hour perfect for busy weeknights!
Bonus: It freezes beautifully, making it a great meal prep recipe.
Creamy Cajun Potato Soup with Andouille Sausage – Cozy, Spicy, and Ready in 30 Minutes! 2
🔥 Why You’ll Love This Cajun Potato Soup
⏱️ Quick: Ready in about 30 minutes.
❄️ Freezer-Friendly: Make a big batch and freeze for later.
🌶️ Spicy but balanced: Mild-to-medium heat with room to spice it up!
🛒 Simple Ingredients: Pantry staples and easy-to-find produce.
🧡 Family-Friendly: Even picky eaters love the creamy texture and smoky sausage.
🛒 Ingredients You’ll Need
Andouille Sausage – Spicy, smoky flavor
Onion, Celery, Garlic – Aromatic base for depth
Yukon Gold Potatoes – Creamy and hold their shape
Flour – Thickens the soup (sub with gluten-free flour or cornstarch slurry)
Chicken Broth + Milk + Heavy Cream – Creamy base
Cajun Seasoning – Signature Southern flavor
Optional Toppings: Shredded cheddar, green onion, crusty bread
🍲 How to Make Creamy Cajun Potato Soup (Step-by-Step)
Sauté Base Ingredients In a large pot or Dutch oven, cook sliced andouille sausage, onion, and celery until the onion begins to soften. Add minced garlic and sauté briefly.
Thicken It Up Stir in flour and cook for 1 minute to eliminate the raw taste.
Add Liquids & Potatoes Pour in chicken broth, milk, cream, and Cajun seasoning. Stir well to combine. Add the cubed potatoes.
Simmer Until Tender Simmer for 10–15 minutes, or until the potatoes are fork-tender. Stir occasionally.
Serve Hot Ladle into bowls and top with cheddar cheese, green onions, and your favorite bread.
❓ FAQs
Q: What kind of potatoes should I use? A: Yukon Gold is best for a creamy texture, but Russet or baby potatoes work well too.
Q: Can I freeze this soup? A: Yes! Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Reheat on low and add extra broth or milk if needed.
Q: Can I thicken the soup without flour? Yes! Try:
