Hearty Creamy Cajun Potato Soup loaded with Yukon gold potatoes, andouille sausage, Cajun seasoning, and Parmesan cheese. Easy and delicious!
Alright, so let me tell you how this Creamy Cajun Potato Soup came to life. It was one of those gloomy Saturdays when you know you’re not leaving the house unless it’s on fire. I was in sweatpants. Hair up in a bun that had clearly given up on life. And, surprise surprise, my family wanted lunch.
Now, our fridge was basically a crime scene. A few potatoes, some sad-looking celery, and half a bell pepper. Oh, and a link of andouille sausage leftover from taco night. It wasn’t much, but I thought, “Hey, we’re Cajun-ifying this thing!” Thirty minutes later, we were all sitting around the table with steaming bowls of creamy, spicy goodness. Even my youngest (who has declared war on vegetables) asked for seconds. You guys, that never happens. Ever.
This recipe has since become my ultimate go-to when I want something cozy but don’t feel like working for it. It’s also perfect for those “I have no clue what’s for dinner” days. Sound familiar?
Why You’ll Love This Creamy Cajun Potato Soup Recipe?
Look, I’m not saying this soup will change your life… but I am saying you’ll seriously consider adding it to your weekly rotation. Here’s why:
- One-Pot Wonder: Minimal mess = minimal cleanup. I mean, who has time to wash a mountain of dishes?
- Comfort Food Vibes: Creamy, hearty, and loaded with smoky sausage and potatoes. It’s a bowl of happiness.
- Customizable Heat: Not everyone loves their mouth on fire (I get it), so you can crank the spice up or down.
- Leftovers Are Even Better: Trust me on this one. The flavors get even cozier after a night in the fridge.
And hey, if your family’s anything like mine, this will be one of those recipes they ask for again. And again. And again…
Ingredient Notes:
So, here’s a little rundown on what’s going in this beauty of a soup. Think of it like a band. Every ingredient plays a part, but together? Magic.
- Yukon Gold Potatoes: These babies are the MVPs—super creamy, buttery, and they hold up like champs in soup.
- Andouille Sausage: Smoky, spicy, and seriously flavorful. Can’t find it? Go with kielbasa or chorizo. Just don’t skip the sausage unless you have to.
- Onion, Celery, Bell Pepper (The Holy Trinity): Cajun cooking basics right here. They’re not just filler; they bring serious flavor.
- Cajun Seasoning: I’m partial to Tony Chachere’s, but if you’ve got your own blend, go wild!
- Heavy Cream: Makes it rich and velvety. You could swap in half-and-half if you’re being “good,” but where’s the fun in that?
- Parmesan Cheese: Just a sprinkle on top brings it home. Salty, nutty, and so good.
How To Make Creamy Cajun Potato Soup?
Step 1: Start with the Potatoes
I’m not always a microwave person, but in this case? Game changer. Toss your peeled, chunked Yukon golds into a bowl with a splash of water and zap ‘em for 5-8 minutes. They don’t need to be perfect—just softened up a bit.
Step 2: Sauté the Veggies
While the potatoes are doing their thing, melt butter and olive oil in your biggest soup pot. Throw in chopped onion, celery, bell pepper, and garlic. Cook it down until the onion’s all soft and fragrant. You know the smell. The one that makes people wander into the kitchen asking, “What’s for dinner?”
Step 3: Andouille Time
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Slice up that andouille sausage and get it in the pot. Let it brown and release all that smoky goodness. This part? I could just stand there sniffing the air like a weirdo. It smells that good.
Step 4: Broth & Potatoes
Pour in your broth (I usually use chicken broth because it’s what I’ve got, but veggie works too). Bring it to a simmer, then toss in those microwaved potatoes. Let it all bubble away until the potatoes are fork-tender.
Step 5: Creamy Dreamy Finish
Now the magic happens. Stir in the heavy cream and Cajun seasoning. Give it a taste. Maybe add another pinch of seasoning. Or not! I’m not judging.
Step 6: Top and Serve
Ladle into bowls, sprinkle with Parmesan, and watch everyone’s eyes light up.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days. I promise, it’s even better the next day.
- Freezer: Creamy soups can get weird when frozen, but if you skip the cream and add it after reheating, you’ll be golden.
- Reheating: Gentle on the stovetop, folks. And if it thickens up too much, splash in a little broth or milk.
Variations and Substitutions:
- Switch the Sausage: No andouille? Use kielbasa or even cooked chicken.
- More Veggies? Yes Please!: Corn, spinach, kale—go nuts.
- Lighter Version: Skip the cream or sub in a lighter milk. I mean, it is a soup after all.
- Extra Kick: Add hot sauce or cayenne if you’re feeling brave.
What to Serve with Creamy Cajun Potato Soup?
- Cornbread: Sweet or savory, doesn’t matter. It’s a winner.
- Side Salad: Because we should all eat more greens, right?
- Crusty Bread: For soaking up every last drop.
- Beer or Sweet Tea: Depending on your vibe.
Frequently Asked Questions:
Can I make this vegetarian?
You bet. Ditch the sausage, use veggie broth, and add mushrooms or beans.
How spicy is it?
Mild with a kick. You can dial it up or down with Cajun seasoning or hot sauce.
Can I use another type of potato?
Sure! Red potatoes work, but russets tend to break down more and make the soup thicker.
And there you have it—Creamy Cajun Potato Soup in all its cozy glory. Give it a try, and if you tweak it, I wanna hear about it! Did you make it extra spicy? Sneak in more veggies? Drop me a comment or shoot me a message. Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Cajun Potato Soup
Ingredients
- 5 Yukon gold potatoes peeled and cut into chunks
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 yellow onion finely chopped
- 2 stalks celery finely chopped
- 1 green bell pepper finely chopped
- 2 cloves garlic minced
- 1 pound andouille smoked sausage sliced into rounds
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning or to taste
- 1/4 cup grated Parmesan cheese
- Salt and ground black pepper to taste (optional)
Instructions
Prepare the Potatoes
- Place the peeled and chopped Yukon gold potatoes in a large, microwave-safe bowl. Add two to three tablespoons of water. Microwave the potatoes on high for approximately 5 to 8 minutes, stirring occasionally. The potatoes should be partially tender at this stage.
Sauté the Vegetables and Sausage
- In a large stockpot, melt the butter and heat the olive oil over medium heat. Add the chopped onion, celery, bell pepper, and minced garlic. Sauté the mixture for approximately 5 minutes, or until the onion becomes translucent and aromatic. Incorporate the sliced andouille sausage, and continue cooking for an additional 5 minutes to allow the sausage to brown lightly and release its flavor.
Simmer the Soup
- Pour the vegetable or chicken broth into the pot, bringing the mixture to a simmer. Add the pre-cooked potatoes to the pot and continue to cook for 15 minutes, or until the potatoes are fully tender when pierced with a fork.
Incorporate the Cream and Seasoning
- Stir in the heavy cream and season the soup with Cajun seasoning according to taste. Simmer gently for 2 to 3 additional minutes, ensuring the soup is heated through but not boiling.
Serve
- Ladle the soup into bowls and garnish each serving with a sprinkle of grated Parmesan cheese. Serve hot.
Notes
- Ensure the andouille sausage is labeled gluten-free, as some processed meats may contain gluten-based fillers.
- Verify that your vegetable or chicken broth does not include gluten-containing additives.
- Confirm that the Parmesan cheese and Cajun seasoning are gluten-free (most are, but it is always best to check the label).
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
