Cajun Potato Soup

Cajun Potato Soup Recipe – Easy Soup With Potatoes

ByBella Skye
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Fall Special Cajun Potato Soup

A steaming bowl of Cajun potato soup is the kind of dish that warms you from the inside out. It’s hearty, bold, and layered with that signature Cajun flavor spicy, smoky, and deeply savory. What makes this soup truly special is the way humble ingredients like potatoes, sausage, onions, and bell peppers come together to create something extraordinary. The texture is creamy yet rustic, the flavors vibrant but comforting, and every spoonful feels like a meal in itself.

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Unlike many creamy soups that rely on heavy cream or butter for richness, Cajun potato soup builds flavor through its base. A slow sauté of aromatic vegetables, a touch of Cajun seasoning, and the natural starch from potatoes give it body without needing excess fat. The result is a perfect example of Soup Recipes No Cream that still taste indulgent and satisfying.

This recipe takes inspiration from traditional Cajun chowder, but it’s simplified for home cooks. You don’t need fancy ingredients or hours in the kitchen. It’s an Easy Soup With Potatoes that turns pantry staples into something restaurant-worthy. Whether you’re cooking for family or looking for chilly night dinner ideas, this soup will become one of your go-to comfort meals.

Why You’ll Love This Recipe

As a chef, I love dishes that offer big flavor with simple technique. This Cajun potato soup does exactly that. Here’s why it deserves a spot in your regular rotation:

  • One-Pot Comfort: Everything cooks in a single pot, making cleanup easy and the flavor deep. It’s perfect when you want dinner with ingredients you have on hand.
  • Bold Cajun Flavor: The mix of smoked sausage, paprika, and cayenne creates a satisfying kick without overpowering the other ingredients.
  • Perfect Texture: Soft potatoes thicken the soup naturally, giving it a velvety consistency without any cream. This is one of the best main dish soup recipes for hearty appetites.
  • Balanced Nutrition: With protein from sausage and fiber from potatoes and vegetables, this meal keeps you full and energized.
  • Adaptable and Fast: You can easily customize this into a lighter potato and rice soup or even a vegetarian-friendly version.

Every bite carries warmth, spice, and the kind of depth that only comes from layering flavors properly. Once you try it, you’ll see why this is one of the best quick soup recipes for any season.

Preparation and Cooking Time, Also Serving

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: Serves 6

Ingredients

  • 1 tablespoon olive oil
  • 12 ounces smoked sausage, sliced into rounds
  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 ½ pounds potatoes, peeled and diced (about 4 medium)
  • 4 cups chicken broth
  • 1 ½ teaspoons Cajun seasoning (adjust to taste)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional for more heat)
  • 1 cup milk (whole milk or unsweetened almond milk for lighter option)
  • 1 tablespoon cornstarch, mixed with 2 tablespoons cold water
  • 2 tablespoons chopped green onions, for garnish
  • Salt and black pepper to taste

Substitution Notes

  • Sausage: You can use andouille sausage for authentic Cajun flavor or turkey sausage for a leaner version. This soup also works well with diced ham or leftover rotisserie chicken if you’re exploring foods to make with sausage alternatives.
  • Potatoes: Yukon gold or russet potatoes work best. Sweet potatoes can be used for a slightly sweet variation.
  • Broth: Substitute vegetable broth for a vegetarian version.
  • Milk: Replace with unsweetened almond milk or evaporated milk for a creamier but still light soup.
  • Seasoning: If you don’t have Cajun seasoning, make a quick blend using paprika, garlic powder, onion powder, oregano, thyme, salt, and cayenne.
Cajun Potato Soup

Step-by-Step Instructions

hot soup

Step 1: Brown the Sausage

Heat olive oil in a large soup pot over medium heat. Add the sliced smoked sausage and cook for about 4 to 5 minutes, stirring occasionally until browned on both sides. This step releases the sausage’s fat and builds a flavorful base for the soup. Remove the sausage and set aside on a plate.

hot soup

Step 2: Sauté the Aromatics

In the same pot, add the chopped onion, bell peppers, and celery. Sauté for 5 minutes until softened and slightly golden. The goal here is to build flavor gradually that’s the foundation of great Cajun chowder style soups.

hot soup

Step 3: Add Garlic and Spices

Add the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Stir for 30 seconds until fragrant. This brief toasting intensifies the spices and deepens the color of your soup.

hot soup

Step 4: Add Potatoes and Broth

Add the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are fork-tender. The starch released from the potatoes will naturally thicken the broth.

hot soup

Step 5: Return the Sausage

Return the browned sausage to the pot and stir well. Simmer uncovered for another 10 minutes to allow all the flavors to come together.

hot soup

Step 6: Thicken the Soup

Mix cornstarch with cold water and stir it into the soup. Let it cook for 3 to 4 minutes until slightly thickened. Then stir in the milk to add a touch of creaminess without making it heavy. Taste and adjust seasoning with salt and pepper.

hot soup

Step 7: Finish and Serve

Once the soup has reached your desired consistency, turn off the heat. Ladle into bowls, garnish with chopped green onions, and serve hot. The finished soup should be rich, smoky, and full-bodied the essence of Cajun comfort.

How to Serve

Serve Cajun potato soup as a complete meal in itself or pair it with simple sides that balance its spice and richness.

  • With Bread: Pair with crusty baguette slices, garlic toast, or low-carb rolls to soak up the flavorful broth.
  • As a Main Dish: Serve with a light green salad or steamed vegetables to round out the meal ideal for chilly night dinner ideas.
  • For Presentation: Ladle into deep white bowls, top with a few extra sausage slices and chopped green onions, and finish with a sprinkle of smoked paprika for color contrast.

This is a soup that looks as comforting as it tastes, perfect for casual family dinners or relaxed weekends.

Additional Tips

  • Choose the Right Potatoes: Starchy potatoes like russets break down slightly and create a creamier texture, while waxy potatoes like Yukon golds hold their shape for a chunkier finish.
  • Control the Heat: Adjust the spice level to your liking. For mild heat, use less Cajun seasoning and skip the cayenne. For bold flavor, add a few dashes of hot sauce at the end.
  • Don’t Overcook the Milk: Add milk only after the potatoes are tender and reduce the heat to avoid curdling.
  • Consistency Control: If the soup is too thick, add a splash of broth or water. If it’s too thin, simmer uncovered for a few minutes to reduce.
  • Add Texture: For a richer body, mash a few potato chunks directly in the pot before serving.
  • Boost Flavor Naturally: A squeeze of lemon or a few dashes of Worcestershire sauce can brighten up the final dish beautifully.

Recipe Variations

  • Cajun Potato and Rice Soup
    Add ½ cup cooked rice to the finished soup for extra heartiness. This turns it into a satisfying potato and rice soup with authentic Cajun flavor and great texture.
  • Seafood Cajun Chowder
    Swap sausage for peeled shrimp and crab meat, and replace chicken broth with seafood stock. Add seafood at the end and simmer just until cooked. It becomes a light yet rich Cajun chowder variation perfect for special occasions.
  • Vegetarian Cajun Potato Soup
    Skip the sausage and use smoked paprika and a touch of liquid smoke for depth. Substitute vegetable broth for chicken broth and add diced mushrooms for umami. You’ll get the flavor of traditional Cajun spice in a completely meat-free version.
  • Cheesy Cajun Potato Soup
    Stir in ½ cup shredded sharp cheddar cheese before serving for a creamier, more indulgent finish. It’s still lighter than cream-based soups but delivers extra richness and flavor.
  • Spicy Sausage and Corn Soup
    Add 1 cup of corn kernels with the potatoes for sweetness and texture. This twist keeps the classic Cajun spice but adds a touch of sweetness and color contrast.

Freezing and Storage

  • Refrigerator: Store leftover soup in airtight containers for up to 4 days. Reheat gently over medium heat, adding a splash of broth or water if it thickens too much.
  • Freezer: Cool completely, then freeze in labeled containers or resealable bags for up to 2 months. Leave a little room at the top for expansion.
  • Reheating: Thaw in the refrigerator overnight, then warm slowly on the stove. Stir occasionally and add extra broth to restore the original consistency.
Cajun Potato Soup

Nutritional Information (Approximate per serving)

  • Calories: 290
  • Protein: 14g
  • Fat: 16g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Sugar: 3g
  • Sodium: 780mg

These numbers are estimates and will vary slightly depending on the type of sausage, milk, and broth used.

Final Words

This Cajun potato soup is the perfect example of how comfort food and bold flavor can coexist beautifully in one pot. It’s hearty without being heavy, rich without relying on cream, and spicy in the best possible way. Each ingredient plays a part in building layers of flavor from the smoky sausage to the sweet bell peppers and the soft, creamy potatoes.

Cooking this soup at home gives you total control over flavor and heat, allowing you to tailor it exactly to your family’s taste. The aroma as it simmers fills your kitchen with that unmistakable Cajun warmth a reminder that good food doesn’t have to be complicated. Whether you’re preparing a cozy weeknight meal or searching for new dinner with ingredients you have, this recipe delivers every time.

Best of all, it’s versatile. You can make it heartier with rice, lighter with seafood, or vegetarian with simple swaps. That’s the beauty of main dish soup recipes like this they’re endlessly adaptable yet always comforting. Once you make it, you’ll find yourself returning to this easy soup with potatoes whenever you crave something flavorful, filling, and fuss-free. So grab your pot, slice those sausages, and let the Cajun magic begin. This soup will warm your table and win over anyone who tastes it.

FAQ’s

Yes, you can omit the sausage and still enjoy a flavorful soup. Add extra vegetables or a bit of smoked paprika for depth.

The spice level is moderate, but you can easily adjust it by reducing or increasing the Cajun seasoning and cayenne pepper.

Yes, stir them in during the last few minutes of cooking to thicken the soup quickly.

Andouille sausage gives the most authentic Cajun flavor, but smoked or turkey sausage also works beautifully.

Yes, sauté the sausage and vegetables first, then transfer everything to a slow cooker and cook on low for 5-6 hours or high for 3-4 hours.

Absolutely. Cool the soup completely before freezing, and thaw overnight before reheating for best results.

Cajun Potato Soup Recipe - Easy Soup With Potatoes
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Cajun Potato Soup Recipe – Easy Soup With Potatoes

Recipe by Bella SkyeCourse: Soup Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

290

kcal

Ingredients

  • 1 tablespoon olive oil

  • 12 ounces smoked sausage, sliced into rounds

  • 1 medium onion, finely chopped

  • 1 medium red bell pepper, diced

  • 1 medium green bell pepper, diced

  • 2 stalks celery, chopped

  • 3 cloves garlic, minced

  • 1 ½ pounds potatoes, peeled and diced (about 4 medium)

  • 4 cups chicken broth

  • 1 ½ teaspoons Cajun seasoning (adjust to taste)

  • ½ teaspoon smoked paprika

  • ¼ teaspoon cayenne pepper (optional for more heat)

  • 1 cup milk (whole milk or unsweetened almond milk for lighter option)

  • 1 tablespoon cornstarch, mixed with 2 tablespoons cold water

  • 2 tablespoons chopped green onions, for garnish

  • Salt and black pepper to taste

Directions

  • Heat olive oil in a large soup pot over medium heat. Add the sliced smoked sausage and cook for about 4 to 5 minutes, stirring occasionally until browned on both sides. This step releases the sausage’s fat and builds a flavorful base for the soup. Remove the sausage and set aside on a plate.
  • In the same pot, add the chopped onion, bell peppers, and celery. Sauté for 5 minutes until softened and slightly golden. The goal here is to build flavor gradually that’s the foundation of great Cajun chowder style soups.
  • Add the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Stir for 30 seconds until fragrant. This brief toasting intensifies the spices and deepens the color of your soup.
  • Add the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are fork-tender. The starch released from the potatoes will naturally thicken the broth.
  • Return the browned sausage to the pot and stir well. Simmer uncovered for another 10 minutes to allow all the flavors to come together.
  • Mix cornstarch with cold water and stir it into the soup. Let it cook for 3 to 4 minutes until slightly thickened. Then stir in the milk to add a touch of creaminess without making it heavy. Taste and adjust seasoning with salt and pepper.
  • Once the soup has reached your desired consistency, turn off the heat. Ladle into bowls, garnish with chopped green onions, and serve hot. The finished soup should be rich, smoky, and full-bodied the essence of Cajun comfort.

Notes

  • Choose the Right Potatoes: Starchy potatoes like russets break down slightly and create a creamier texture, while waxy potatoes like Yukon golds hold their shape for a chunkier finish.
  • Control the Heat: Adjust the spice level to your liking. For mild heat, use less Cajun seasoning and skip the cayenne. For bold flavor, add a few dashes of hot sauce at the end.
  • Don’t Overcook the Milk: Add milk only after the potatoes are tender and reduce the heat to avoid curdling.
  • Consistency Control: If the soup is too thick, add a splash of broth or water. If it’s too thin, simmer uncovered for a few minutes to reduce.
  • Add Texture: For a richer body, mash a few potato chunks directly in the pot before serving.
  • Boost Flavor Naturally: A squeeze of lemon or a few dashes of Worcestershire sauce can brighten up the final dish beautifully.

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