Amazing cajun potato soup in 50 min

When the air gets crisp and you just want to bundle up on the couch, nothing hits the spot like a big, warm bowl of something spicy, cheesy, and incredibly rich. Forget those sad, watery soups you get from those meal delivery companies; we are leaning hard into serious comfort food today! I’m going to share my absolute favorite secret for a truly show-stopping cajun potato soup. And the best part? We’re making this incredibly flavorful, creamy, one-pot version tonight, featuring tender potatoes and smoky sausage, all while keeping things simple enough for a Tuesday night. That’s the goal here at Carla’s Cooking: taking that soulful flavor my grandmother used to make and getting it on *your* table fast!

This particular recipe brings together potatoes, sausage, and boldly seasoned broth, then coats everything in a blanket of cheese and cream. It’s pure happiness in a bowl! We want flavor without the fuss, and trust me, this soup recipe delivers on every single count. Give this a try, and you’ll never look back!

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Why This Creamy One-Pot Cajun Potato Soup is Your New Favorite Comfort Food

I know you’re busy. I really do! That’s why I spent time adapting old family flavors so they fit right into your hectic schedule. This isn’t some fancy, fussy recipe that requires three hours of stirring. This is genuinely an easy cajun recipe that stands up to the biggest comfort food cravings.

This Cajun potato soup hits on everything you want when the weather turns cold. Look, I live for a good, slow-simmered meal, but sometimes you just need dinner on the table. Here’s why this one shines:

• It manages to be deeply flavorful—that bold kick of spice is there!—without needing to build multiple components.
• It creates that glorious, thick texture that makes any soup a true hearty winter soup.
• It all happens in one pot! Cleanup is a breeze, which is key for me when I’m juggling post-work chaos.

Quick Prep for Weeknight Cajun Potato Soup

Seriously, look at that Total Time: 50 minutes! That’s faster than waiting for most delivery drivers, I promise! The beauty of this stovetop method is that we skip the entire step of making a traditional roux from scratch. That usually involves standing over the stove stirring butter and flour until your arm aches. Nope! We’re using canned soup and potato starch to thicken things up right in the pot, keeping everything aligned with my goal of simple, everyday meals.

The Perfect Balance of Spicy and Creamy Potato Soup

If you’re searching for that sweet spot between a little heat and total indulgence, you’ve found it. This is the ultimate spicy and creamy soup experience. We get the heat from the Andouille sausage and the Cajun seasoning, right? But then, we layer in the cream of chicken soup and the heavy cream later on. It transforms the whole thing into a velvety dream without killing that smoky Cajun character. It’s satisfyingly rich, perfect for dipping bread into!

Gathering Ingredients for Authentic Cajun Potato Soup

Okay, let’s talk groceries! Since this is a big flavor, one-pot meal, the quality of what you throw in really matters. This recipe is built around that gorgeous, smoky, spicy kick only Andouille sausage can deliver. Don’t cheap out here if you can help it! You’ll notice the ingredient list requires everything to have a specific shape—diced onion, minced garlic, sliced sausage. That’s not just me being picky; it’s how we make sure everything cooks evenly and you don’t end up with giant chunks of raw pepper in your spoonful.

We’re aiming for that true Cajun dinner feel without needing to stock a pantry full of exotic spices. These staples, especially the Andouille, pull the meal together beautifully. Ready to see what else you need for this amazing weeknight dinner?

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Ingredient Notes and Substitutions for Your Cajun Potato Soup

Picking the right potato makes a huge difference in thickening our soup. Believe me, I’m sticking with Russet potatoes every single time! They have the right starch level to release a little bit of body into the broth as they cook down, which really helps achieve that satisfying, creamy potato soup texture we are after.

Now, let’s talk sausage. If you absolutely cannot find Andouille—which, honestly, is the star—a good, strong smoked sausage or kielbasa will *work*. But know this: your soup will lose some of that signature deep, smoky Cajun flavor. It’s a trade-off!

And for the heat? That Cajun seasoning is totally customizable. I list a specific measurement, but if you like things mild, cut it back by half. If you want it to burn your eyebrows off? Add a teaspoon of cayenne pepper or go heavy on the blend! This lets you control the spice level for your perfect spicy potato chowder!

Step-by-Step Instructions for One Pot Cajun Potato Soup

Alright, let’s get cooking! Since we are aiming for that beautiful one pot soup recipe status, organization is your best friend. Get your veggies chopped and your broth measured before you even smell the oil heating up, and this whole thing will fly by.

Building the Flavor Base for Cajun Potato Soup

First things first, we need that smoky foundation. Heat your oil in your big Dutch oven. Toss in that sliced Andouille sausage and let it sizzle until it gets nice and browned—this should take about five to seven minutes. Crucially, use a slotted spoon to pull the sausage out and set it aside, but leave all those glorious, flavorful drippings behind! That fat is pure gold for cooking the vegetables.

Next up, toss in your onion, celery, and bell pepper (that’s our Cajun trinity!). Cook those down until they start getting soft; about five minutes should do it. Now, this is where the magic really starts to happen. Stir in your minced garlic, all that Cajun seasoning, and the thyme. You only need to cook this for about 60 seconds, just until you can really smell those spices waking up!

Simmering and Achieving Creamy Texture in Your Cajun Potato Soup

Time to loosen up that flavorful mess! Pour in the four cups of chicken broth and dump in your diced potatoes. Bring that whole shebang up to a boil, then immediately turn the heat down, cover it tight, and let it simmer. You want those potatoes to get perfectly tender, which usually takes about 15 minutes.

Once the potatoes are soft (this is officially Step 4 in your notes!), stir in the can of cream of chicken soup until it melts right in. Now, pay close attention here because this is critical for that amazing creamy potato soup finish: Reduce the heat way down to low and stir in the heavy cream and the shredded cheddar cheese until everything is smooth. You absolutely cannot let this soup boil after you add the cream, or it can separate and get grainy. We want smooth, luxurious texture!

Finally, stir that cooked sausage back in. Give it a quick taste test—it might need a pinch of salt, depending on how salty your broth and sausage were. Garnish it up, and you’ve got the best flavorful soup meal on the block!

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Tips for the Best Homemade Cajun Potato Soup

Since this is a homemade soup recipe crafted by a real person in a real kitchen, I want to make sure yours is phenomenal! The easiest upgrade you can give this recipe is choosing your broth wisely. If you can find a high-quality, low-sodium chicken broth, please use it! Since we are adding salty sausage and cheese later, starting with less sodium gives you total control over the final seasoning.

Another little trick I use? Letting the soup sit for about 15 minutes off the heat right before serving. The potatoes and spices settle down together, and the flavors really deepen up. It’s basically the universe telling you to relax for a bit before you dig in!

And remember that cheese we add? Make sure you shred it yourself from a block if you can. Pre-shredded cheese has anti-caking agents that stop it from melting as beautifully as the block cheese does. It’s worth the extra minute of grating for that perfect, smooth finish. Head over to the Carla’s Cooking blog if you want to see more of my kitchen secrets!

Making Delicious Cajun Potato Soup Ahead of Time

One of the things I love most about this soups and stews recipe is that it is fantastic for meal prep! It’s one of those magical meals that actually tastes better the next day once all those smoky Cajun spices have had a chance to really mingle with the potatoes overnight. You can absolutely make this soup completely ahead of time, which is a huge relief for busy weekdays.

Here is my simple method for storing it safely (remember, this soup has dairy, so we treat it with a little extra care!). You can store leftovers in an airtight container in the fridge for about three to four days. Don’t try to freeze it with the cream and cheese already mixed in, though. Dairy sometimes gets a funny texture when frozen and then thawed in a soup base like this.

So, what’s the trick? Cook the entire soup base—steps 1 through 4, where the potatoes are tender—and let that cool down completely. Then, seal it up. When you are ready to eat later in the week, you reheat this base gently on the stove. Bring it back to just barely a simmer. Only then do you stir in that heavy cream and the cheddar cheese until it melts perfectly smooth.

If you are using this for lunch the next day, you can stir in the cream and cheese right before you pack it up, but always reheat slowly over low heat. If you blast it on high heat once the dairy is in there, you risk that emulsion breaking, and nobody wants a grainy spicy potato chowder! Slow and steady wins the race here, making it a perfect option to grab for an easy lunch or a quick dinner!

Serving Suggestions for Your Flavorful Soup Meals

Now that you’ve got this incredibly rich and amazing pot of Cajun potato soup bubbling away, you need the perfect sidekick! Because this soup is so hearty, offering up amazing flavors from that sausage and cheese, you don’t need a huge spread.

My favorite, hands-down pairing is a giant hunk of crusty bread for dipping. You want something sturdy enough to soak up every last bit of that creamy broth. If you’re looking for a great accompaniment, I have a recipe for simple buttery garlic bread that takes almost no time at all and is perfect for this.

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If you decide this is going to be your main feature as a proper Cajun dinner idea, throwing a small, simple side salad next to it helps cut through the richness beautifully. Think sharp vinaigrette on crisp greens. It makes the entire meal feel balanced and complete!

Variations on Traditional Cajun Potato Soup

While I stand by my original one-pot creation—because, honestly, who needs extra dishes?—I totally get wanting to shake things up now and then. That’s the fun of home cooking, right? This recipe is super adaptable! It’s built sturdy enough to handle a few twists without falling apart.

If you’re looking to change up the meat, you can certainly swap the Andouille. Instead of sausage, try using a smoked ham hock simmered along with your broth and potatoes. That adds a different, deeper savory flavor that’s fantastic. Or, if you want to emphasize that potato and sausage soup feel, maybe try swapping the Andouille for sliced smoked kielbasa when you brown the meat. It’s less spicy, but still gives you that wonderful smoky backbone!

For vegetables, the possibilities are endless, especially if you want to bulk this up into an even heartier meal. I sometimes toss in a can of drained sweet corn right when I add the cream of chicken soup. That little bit of sweetness just pops against the Cajun spice blend!

Also, for those of you who love a bit of texture, try adding some diced, roasted red peppers along with the bell pepper when you sauté the vegetables. It deepens the color and adds a wonderfully subtle sweetness that cuts the heat just a touch. See? It’s so easy to customize this great base into whatever Cajun comfort food creation you dream up!

Frequently Asked Questions About Cajun Potato Soup

I totally get it—when you find a recipe you love, you’ve got questions about how to squeeze it into every part of your life! I’m happy to share some of the things people ask me the most about this spicy and creamy potato soup. Cooking is all about making it work for *you*, right?

Can I make this Cajun potato soup in a slow cooker?

Oh, absolutely! This recipe is actually so flexible, and I know how much we all adore hands-off cooking. If you’re looking to make this a true slow cooker potato soup, you’ll essentially do the first few steps on the stovetop—that means browning that sausage and sautéing your holy trinity (onion, celery, pepper) with the spices. That step is important to build flavor, so I never skip it!

After that, just dump everything except the heavy cream and the cheese into your slow cooker. Let it run on low for about six hours, or until those potatoes are fork-tender. Then, just turn it off, stir in the cream and cheese until they melt beautifully, and dinner is served! It makes for the easiest weeknight soup dinner imaginable.

How can I make this a vegetarian creamy potato soup?

That’s a great question, and yes, we can definitely make this vegetarian while keeping that rich, comforting texture. The key is replacing the sausage flavor and the chicken broth. For the meat replacement, I highly recommend using a cup of finely diced smoked mushrooms—like smoked shiitake—when you sauté your veggies. That gives you a great smoky depth!

Secondly, swap out the chicken broth for a good quality vegetable broth. If you use vegetable broth, you are officially making a fantastic vegetarian creamy potato soup! You might want to bump up the herbs slightly, maybe add a splash of soy sauce during simmering if you feel it needs that savory depth the sausage usually provides.

How much heat should I really use in this spicy potato chowder?

This is where you take total control! The recipe gives you a starting point, but Cajun seasoning blends are super varied these days. If you buy a blend marketed as “Mild,” you can probably double the amount listed for a nice, warm glow. If you buy one that says “Hot,” start with half what I suggested!

My personal rule for spicy potato chowder is: always start low. You can always stir in a dash of cayenne pepper or a splash of your favorite hot sauce at the end if it needs more punch. But you *cannot* take the heat out once it’s in there! I suggest trying a small taste after the potatoes are tender, right before you add the cream, to check your spice level then.

Nutritional Estimates for This Hearty Meal

Let’s be honest, when you’re eating a bowl of cheesy, sausage-laden comfort food, you probably aren’t thinking about macros, right? Same here! But since I want to give you the full picture here at Carla’s Cooking—transparency is everything—I pulled together the estimated nutritional information for this amazing Cajun potato soup.

Keep in mind, because we are using specific brands of sausage, the exact type of heavy cream you choose, and how much cheese you pile on top, these numbers are just estimates. They are a great starting guideline if you are tracking things, but they will absolutely shift based on your choices in the grocery store!

Here is what you can generally expect for one serving (about 1.5 cups) of this creamy, potato and sausage soup:

• Calories: Around 450 per serving
• Fat: Approximately 30g (Remember, a good portion of that comes from the delicious Andouille sausage fat and the cheese!)
• Protein: Around 20g—this definitely keeps you full, which is perfect for a hearty winter soup.
• Carbohydrates: About 30g

This recipe makes about six generous servings, so it’s a truly satisfying meal. If you end up eating a massive bowl because it’s just that good (and I totally support that!), you’ll need to adjust your personal tracking accordingly. If you ever have questions about nutritional breakdowns or need help finding a recipe that fits a specific diet, feel free to reach out to me through my contact page!

Creamy One-Pot Cajun Potato Soup with Andouille Sausage

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Make this hearty, creamy Cajun potato soup in one pot for a flavorful weeknight dinner. It features tender potatoes, spicy sausage, and bold Cajun seasoning.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Cajun
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tablespoon vegetable oil
• 1 pound Andouille sausage, sliced
• 1 large onion, diced
• 1 cup diced celery
• 1 cup diced green bell pepper
• 3 cloves garlic, minced
• 2 tablespoons Cajun seasoning (adjust for heat preference)
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 3 cups peeled and diced Russet potatoes
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup heavy cream or half-and-half
• 1 cup shredded sharp cheddar cheese, plus more for topping
• Salt to taste
• Chopped green onions, for garnish

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Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the onion, celery, and green bell pepper to the pot. Cook until softened, about 5 minutes.
3. Stir in the minced garlic, Cajun seasoning, and thyme. Cook for 1 minute until fragrant.
4. Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
5. Stir in the cream of chicken soup until fully combined.
6. Reduce the heat to low. Stir in the heavy cream and the shredded cheddar cheese until the cheese melts smoothly into the soup. Do not let the soup boil after adding the cream.
7. Return the cooked sausage to the pot. Taste and add salt if needed.
8. Serve the soup hot, garnished with extra cheddar cheese and chopped green onions. This recipe is a great alternative to relying on meal delivery companies for a quick dinner.

Notes

• For a slower, hands-off method, you can adapt this recipe for a slow cooker. Sauté the sausage and vegetables first, then transfer everything except the cream and cheese to the slow cooker and cook on low for 6 hours. Stir in the cream and cheese before serving.
• If you prefer a thicker soup, mash about one cup of the cooked potatoes against the side of the pot before adding the cream.
• If you are interested in meal planning for the week, this soup reheats well and is excellent for lunch the next day.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 6
• Sodium: 850
• Fat: 30
• Saturated Fat: 15
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 30
• Fiber: 3
• Protein: 20
• Cholesterol: 75