Why You’ll Love This Recipe
This Cajun Potato Soup has everything you want in a comfort food dish: creamy potatoes, smoky sausage, and just the right amount of heat from Cajun spices. The soup’s rich and velvety texture is balanced with the kick of Cajun seasoning and the earthy flavor of the potatoes. It’s easy to make, and you can adjust the heat to your liking, making it perfect for anyone who loves bold, savory flavors. Plus, it’s incredibly satisfying and filling!
Ingredients
- 2 tablespoons olive oil
- 1 pound smoked sausage or chicken (optional)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 ½ pounds potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 1 teaspoon Cajun seasoning (adjust to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional, for extra heat)
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional, for garnish)
- 2 tablespoons chopped green onions (optional, for garnish)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the sausage (optional): In a large pot, heat the olive oil over medium heat. Add the smoked sausage (or chicken) and cook until browned, about 5-7 minutes. If using chicken, ensure it’s fully cooked through and shredded once done. Remove the meat from the pot and set it aside.
- Sauté the vegetables: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Cook the potatoes: Add the cubed potatoes to the pot and stir to combine. Pour in the chicken broth and bring the mixture to a simmer. Cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Season the soup: Stir in the Cajun seasoning, smoked paprika, red pepper flakes (if using), salt, and pepper. Adjust the seasoning to taste, adding more spice or salt if desired.
- Blend the soup (optional): For a creamier texture, use an immersion blender to blend part of the soup, or transfer half of the soup to a blender and blend until smooth. If you prefer a chunkier soup, skip this step.
- Add the cream: Stir in the milk or heavy cream to make the soup creamy and velvety. If the soup is too thick, add more broth or milk to reach your desired consistency.
- Combine the sausage: Return the cooked sausage (or chicken) to the pot and stir to combine. Let the soup simmer for another 5 minutes to heat everything through.
- Serve: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and fresh parsley if desired. Serve with crusty bread for dipping.
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45 minutes
Variations
- Vegetarian version: Skip the sausage and use vegetable broth for a vegetarian-friendly version of this soup. You can add extra vegetables like bell peppers or celery for more flavor.
- Spicy version: If you like it hotter, add more Cajun seasoning, a pinch of cayenne pepper, or even a chopped jalapeño to the soup.
- Dairy-free version: To make the soup dairy-free, use coconut milk or almond milk instead of regular milk or cream. You can also skip the cheese or use a dairy-free alternative.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding more broth or milk if necessary to adjust the consistency.
FAQs
Can I use frozen potatoes for this soup?
Yes, you can use frozen potatoes, but fresh potatoes will yield a better texture. If using frozen, make sure to adjust the cooking time as frozen potatoes may cook faster.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. The flavors will deepen as it sits. Let the soup cool completely, store it in an airtight container, and refrigerate. Reheat it gently on the stovetop.
Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stovetop.
How can I make this soup thicker?
To make the soup thicker, you can blend part of the soup using an immersion blender or a regular blender. Alternatively, you can mash some of the potatoes directly in the pot to thicken the broth.
Can I add more protein?
Yes, you can add more protein, such as grilled chicken, shrimp, or turkey sausage, to this soup for added flavor and substance.
Conclusion
This Cajun Potato Soup is a delightful combination of bold, spicy flavors and creamy comfort. With tender potatoes, smoky sausage, and the perfect blend of Cajun spices, this soup is sure to warm you up and satisfy your hunger. Easy to make, full of flavor, and customizable to your taste, this soup is perfect for any occasion!
Print
Cajun Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Cajun Potato Soup combines creamy potatoes with the bold flavors of Cajun seasoning, smoked sausage, and just the right amount of spice. Perfect for chilly days, this hearty soup offers a comforting, satisfying meal with a rich texture and savory taste. Whether you prefer it spicy or mild, this easy-to-make soup will warm you up and become a family favorite.
Ingredients
2 tablespoons olive oil
1 pound smoked sausage or chicken (optional)
1 medium onion, diced
2 cloves garlic, minced
1 ½ pounds potatoes, peeled and cubed
4 cups chicken broth
1 cup milk or heavy cream
1 teaspoon Cajun seasoning (adjust to taste)
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes (optional, for extra heat)
Salt and pepper, to taste
1 cup shredded cheddar cheese (optional, for garnish)
2 tablespoons chopped green onions (optional, for garnish)
1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
-
Cook the sausage (optional): Heat olive oil over medium heat in a large pot. Add smoked sausage (or chicken) and cook until browned, about 5-7 minutes. If using chicken, ensure it’s fully cooked through and shredded. Remove the meat and set aside.
-
Sauté the vegetables: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute.
-
Cook the potatoes: Add cubed potatoes to the pot. Pour in chicken broth, bring to a simmer, and cook for 15-20 minutes, or until potatoes are tender.
-
Season the soup: Stir in Cajun seasoning, smoked paprika, red pepper flakes (if using), salt, and pepper. Adjust seasoning as needed.
-
Blend the soup (optional): For a creamier texture, blend part of the soup with an immersion blender or regular blender. Skip if you prefer a chunkier soup.
-
Add the cream: Stir in milk or heavy cream. If the soup is too thick, add more broth or milk to reach desired consistency.
-
Combine the sausage: Return cooked sausage (or chicken) to the pot. Stir to combine and let simmer for another 5 minutes to heat through.
-
Serve: Ladle soup into bowls and garnish with cheddar cheese, green onions, and parsley. Serve with crusty bread.
Notes
Vegetarian version: Skip the sausage and use vegetable broth. Add extra vegetables like bell peppers for flavor.
Spicy version: Increase Cajun seasoning, add cayenne pepper, or diced jalapeños for more heat.
Dairy-free version: Use coconut or almond milk and skip the cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun, Southern
