Name: Cajun Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Cajun
Ingredients: 2 tablespoons butter or olive oil1 medium yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon flour (optional, for thickening); 1 tablespoon Cajun seasoning (adjust to taste); 4 cups Yukon Gold potatoes, peeled and cubed; 4 cups chicken or vegetable broth; 1 cup heavy cream or milk (or coconut milk for dairy-free); 2 cups cooked sausage, sliced (andouille or any halal smoked sausage); 2 tablespoons chopped fresh parsley or scallions; Salt and pepper, to taste

Jump to Recipe

There’s something magical about a big pot of potato soup simmering on the stove, especially when it’s got that bold, peppery Cajun kick. This Cajun Potato Soup has quickly become one of my favorite cozy dinners. It’s creamy, hearty, and full of layers, like that little comforting fire that warms you from the inside out. I first started playing with this recipe on a rainy weekend when I needed something simple but exciting. The result was a soup that’s creamy without being heavy, spicy without being overpowering, and so satisfying with every spoonful.

Overhead view of Cajun potato soup with sausage and potatoes in a bowl on marble with vintage spoon

I love that this soup feels indulgent, but it’s still made with humble pantry staples and a few fresh veggies. Every time I make it, my kitchen fills with the smoky aroma of Cajun spices, garlic, and onions. It’s the kind of scent that brings everyone to the kitchen asking, “What’s cooking?”

Why You’ll Love This Recipe

This Cajun Potato Soup is a lifesaver on busy weeknights. It comes together in just one pot, which means fewer dishes and more time to unwind. It’s hearty enough to serve as a main dish, especially when you’ve got a chunk of crusty bread or a side salad to go with it.

The texture is wonderfully creamy, thanks to the soft-cooked potatoes that almost melt into the broth. I like to leave a few chunks in for contrast, so every bite has something to chew on. And the Cajun seasoning brings a smoky, spicy warmth that transforms this from a basic potato soup into something truly exciting. It’s not blow-your-head-off spicy, just that perfect level of heat that makes you keep going back for more.

Plus, it’s naturally gluten-free if you skip the roux or use a GF flour blend. You can even tweak the creaminess to suit dairy-free needs by using coconut milk or your favorite non-dairy substitute. And if you’ve got picky eaters, somehow the bold flavor masks the fact that they’re eating veggies. It’s a weeknight win in my book.

Cajun Potato Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A cozy and flavorful one-pot Cajun Potato Soup made with tender Yukon Gold potatoes, smoky sausage, and a creamy, mildly spiced broth. Perfect for chilly evenings, picky eaters, and quick weeknight dinners.

Ingredients

2 tablespoons butter or olive oil1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon flour (optional, for thickening)
1 tablespoon Cajun seasoning (adjust to taste)
4 cups Yukon Gold potatoes, peeled and cubed
4 cups chicken or vegetable broth
1 cup heavy cream or milk (or coconut milk for dairy-free)
2 cups cooked sausage, sliced (andouille or any halal smoked sausage)
2 tablespoons chopped fresh parsley or scallions
Salt and pepper, to taste

Instructions

Heat butter or oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in garlic and cook for 1 minute more.
Sprinkle in the flour, if using, and stir constantly for about 2 minutes to cook off the raw taste.
Add Cajun seasoning and stir until fragrant. Pour in the broth and stir to combine.
Add the cubed potatoes and bring the soup to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 minutes, or until potatoes are tender.
Use a potato masher to mash about one-third of the potatoes in the pot. This creates a naturally thick texture while leaving some hearty chunks.
Stir in the cream or milk and add the sliced sausage. Simmer for another 5 to 10 minutes to heat through.
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley or scallions and serve hot.

Notes

For a gluten-free version, use a GF flour blend or skip the flour entirely.

To keep it dairy-free, substitute coconut milk or unsweetened cashew cream.

Adjust spice level by increasing or decreasing the Cajun seasoning.

This soup reheats beautifully and tastes even better the next day.

Freezes well without the dairy. Add the cream or milk when reheating.

For a slightly different twist, I love how Cuisine at Home’s Creamy Cajun Potato Soup with Andouille brings in smoky sausage and bold spice — worth checking out if you’re craving an extra-rich version.

Ingredients & Substitutions

Let’s talk about the stars of this dish. Yukon Gold potatoes are the heart of it all. I’ve had the best luck with them because they’re naturally creamy and hold their shape nicely. Russets work too, especially if you want a soup with a smoother, mash-like consistency. Just peel them for the best texture.

Flat lay of Cajun potato soup ingredients including sausage, potatoes, flour, broth, onion, garlic, and celery

Onions and garlic create the savory base. I like to use a yellow onion and three or four garlic cloves, minced finely. Sometimes I’ll toss in a chopped celery stalk or two for extra depth.

Cajun seasoning is key. I usually use a pre-made blend from my pantry, but you can easily mix your own with smoked paprika, thyme, oregano, cayenne, garlic powder, and black pepper. Adjust the heat to your liking.

A bit of butter or oil starts the soup off right. If you want a richer taste, go with butter. If you’re keeping it dairy-free, olive oil is perfect. For thickening, a small amount of flour helps create that velvety texture. You can use all-purpose, a GF blend, or even skip it and rely on mashed potatoes instead.

I finish the soup with broth (chicken or veggie), a splash of cream or milk, and a handful of chopped scallions or parsley. Optional add-ins include corn kernels, chopped spinach, or even shredded chicken if you’re craving extra protein.

Directions

Prepping the Ingredients

Start by peeling and chopping your potatoes into bite-sized cubes. I usually go for one-inch pieces, so they cook quickly but still hold their shape. Dice your onion, mince the garlic, and get your Cajun seasoning ready. If you’re making your own blend, now’s the time to mix it all together in a little bowl.

I like to have everything prepped before I turn on the heat, so once I start cooking, I can just enjoy the rhythm of it without scrambling.

Cooking the Soup

Melt the butter or heat the oil in a large pot over medium heat. Add the onions and a pinch of salt and cook until soft and translucent. This step smells amazing. Stir in the garlic and cook for another minute.

Sprinkle in the flour and stir to form a light roux. It only needs a minute or two to cook off the raw flavor. Then add the Cajun seasoning and give everything a good stir to coat.

Pour in the broth, scraping up any bits stuck to the bottom of the pot. Add the potatoes and bring it all to a gentle boil. Once boiling, lower the heat to a simmer and let it cook uncovered for about 20 minutes or until the potatoes are fork-tender.

Wooden ladle lifting creamy Cajun potato soup with potatoes and sausage from a steaming pot

Final Touches

When the potatoes are soft, I like to take a potato masher and mash about a third of them right in the pot. This gives the soup its creaminess without needing too much dairy. Stir in the cream or milk, taste, and adjust the seasoning. If you want it spicier, add a pinch more cayenne or Cajun spice.

Close-up of Cajun potato soup in a ceramic bowl with parsley garnish on a wooden plate

Right before serving, toss in your chopped scallions or parsley for a fresh finish. Sometimes I sprinkle a little extra black pepper on top for a kick.

Mistakes to Avoid

Don’t overcook the potatoes. If they go too far, the soup can get gluey instead of creamy.
Avoid adding the dairy too early. Cream or milk should go in at the end so it doesn’t curdle.
Don’t skip the seasoning adjustment. Taste the soup before serving and tweak it, especially the salt. Cajun seasoning blends vary in saltiness, so this step matters.
And resist the urge to stir constantly. Letting the soup simmer gently gives the flavors time to come together without breaking down the potatoes too much.

Variations You’ll Love

For a vegan version, swap the butter for oil, use veggie broth, and go with coconut milk or a thick cashew cream instead of dairy. The Cajun spices still shine through beautifully.
Want more texture? Add in corn, red bell peppers, or a handful of spinach right at the end.
A little shredded chicken or turkey makes it heartier, especially if you’ve got leftovers to use up.
You can also dial up the flavor by adding a spoonful of tomato paste when sautéing the onions. It gives the soup a deeper base and a nice hint of sweetness.

Rustic bowls of Cajun potato soup with sausage, served with fresh herbs and crusty bread on a wooden table

Looking for something milder? Try my Creamy Potato Soup — it’s velvety smooth and perfect for kids or anyone avoiding spice.

Tips for Better Results

This soup stores beautifully in the fridge for up to four days. It actually gets better after a night’s rest in the fridge. Just reheat gently on the stove or microwave.
To freeze, let it cool completely and skip the cream. Add the dairy after reheating for best texture. It can last up to two months in the freezer.
If you want to prep ahead, chop the veggies and measure your spices the night before. That way, all you need to do is toss everything into the pot the next day.
I also recommend using a mix of mashing and leaving chunks for the perfect texture. Too smooth and it’s like baby food, but too chunky and it’s not as comforting.

How I Like to Enjoy Cajun Potato Soup

There’s nothing like a hot bowl of Cajun Potato Soup on a chilly evening. I love serving it with warm, crusty bread. Sourdough or garlic toast are my go-tos. Sometimes I’ll pair it with a crisp green salad with lemon vinaigrette if I want to lighten things up.

For another cozy bowl this season, my Pumpkin Soup is a fall favorite with a hint of sweetness.

For drinks, a cold glass of iced mint tea or a citrusy mocktail balances the spice so well. And if I’m feeling extra cozy, a cozy throw blanket, a good book, and a steaming bowl of this soup is my version of self-care.

FAQs

Can I Freeze Cajun Potato Soup?

Yes, you can freeze Cajun Potato Soup. Just be sure to skip the cream when freezing, since dairy can sometimes separate and get grainy when thawed. Let the soup cool completely, then store it in freezer-safe containers for up to two months. When you’re ready to enjoy it again, reheat gently on the stove and stir in the cream or milk right before serving.

What Are the Best Potatoes for Soup?

I love using Yukon Gold potatoes for this soup because they have a creamy texture and buttery flavor that holds up beautifully. Russets are also a good option if you prefer a thicker, more velvety base, but they do break down more, so expect a smoother consistency. Red potatoes work too but won’t get as creamy.

How Can I Thicken Potato Soup?

There are a few ways to thicken potato soup. I like mashing a portion of the potatoes directly in the pot. It adds creaminess without needing extra starch. A small amount of flour at the beginning also helps, or you can stir in a bit of cream cheese or puréed cooked veggies like cauliflower or carrots for a unique twist.

Is Cajun Potato Soup Spicy?

It has a warm, gentle heat that builds with each bite, but it’s not overly spicy unless you want it to be. I usually start with a mild Cajun seasoning and let everyone add more spice to their own bowl if they like. If you’re cooking for little ones or spice-sensitive eaters, just reduce the cayenne and bump up the herbs instead.

Cajun Potato Soup

Why You’ll Love This Recipe