45-Minute Cajun Potato Soup with Sausage – Soul-Warming Comfort

Name: 45-Minute Cajun Potato Soup with Sausage -
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 1 lb smoked sausage, sliced; 4 cups potatoes, diced; 1 onion, chopped; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 2 tbsp Cajun seasoning; 1 tsp paprika; 1 tbsp olive oil; Salt and pepper to taste

Author: lia

Published: September 23, 2025

Updated: September 23, 2025

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There’s something about a steaming bowl of Cajun potato soup with sausage that feels like a warm hug on a chilly day. This recipe has been my go-to for years—whether I’m feeding a crowd or just craving something hearty and full of flavor. The smokiness of the sausage, the tender potatoes, and that kick of Cajun seasoning? Absolute magic in a pot.

What I love most is how simple it is. Just a handful of ingredients, one pot, and about 45 minutes—that’s it! No fancy techniques, no endless prep work. Just good, comforting food that tastes like it simmered all day. Trust me, once you try this Cajun potato soup with sausage, it’ll earn a permanent spot in your recipe rotation.

Why You’ll Love This Cajun Potato Soup with Sausage

This soup checks all the boxes for a perfect weeknight meal. Here’s why it’s a winner:

Quick & easy – Ready in under an hour with minimal prep work
Bursting with flavor – Smoky sausage and Cajun spices create layers of deliciousness
One-pot wonder – Less cleanup means more time to enjoy your meal
Adjustable heat – Make it mild or fiery hot to suit your taste

It’s the kind of meal that satisfies everyone at the table – even the picky eaters!

Ingredients for Cajun Potato Soup with Sausage

Here’s everything you’ll need to make this soul-warming soup (and yes, every single ingredient matters!):

1 lb smoked sausage – sliced into hearty, bite-sized coins (andouille is my favorite, but any smoked sausage works)
4 cups potatoes – diced into 1/2-inch cubes (I use russets, but Yukon Golds add extra creaminess)
1 onion – chopped (yellow onions give the best flavor foundation)
3 cloves garlic – minced (fresh is non-negotiable for me!)
4 cups chicken broth – low-sodium so you control the salt
1 cup heavy cream – adds that luxurious, velvety finish
2 tbsp Cajun seasoning – homemade or store-bought (Tony Chachere’s is my pantry staple)
1 tsp paprika – for that deep, smoky depth
1 tbsp olive oil – for sautéing all those good flavors
Salt and pepper – to taste at the end

Ingredient Substitutions & Notes

No heavy cream? Half-and-half works in a pinch. Want it lighter? Turkey sausage and vegetable broth make great swaps. Spice-sensitive? Start with 1 tbsp Cajun seasoning – you can always add more! (Pro tip: if your seasoning is salt-free, you’ll need to adjust salt accordingly.)

How to Make Cajun Potato Soup with Sausage

Okay, let’s get cooking! This Cajun potato soup with sausage comes together in just a few simple steps, but I’ll walk you through each one to make sure it turns out perfectly. The key is building layers of flavor – trust me, you’ll taste the difference!

First, grab your favorite heavy-bottomed pot (I use my trusty Dutch oven) and heat that tablespoon of olive oil over medium heat. When it’s shimmering, add your sliced sausage. Here’s my secret – let those sausage coins get nice and browned, about 5 minutes. Don’t stir them too much! Those crispy bits equal flavor gold.

Next up – the aromatics! Toss in your chopped onion and minced garlic. Stir them around until the onion turns translucent and your kitchen smells amazing, about 3-4 minutes. Now’s when the magic really starts. Add your diced potatoes, Cajun seasoning, and paprika right into the pot. Give everything a good stir to coat those potatoes in all the flavorful goodness.

Time for the liquid! Pour in your chicken broth and scrape up any browned bits from the bottom of the pot – that’s where the deep flavor lives. Bring it to a boil, then reduce to a simmer. Let it bubble away until the potatoes are fork-tender, about 20 minutes. You want them soft but not mushy.

Final step! Turn the heat to low and slowly stir in that heavy cream. Let it warm through for about 5 minutes – don’t let it boil after this point. Taste and adjust the salt and pepper as needed. That’s it! Your incredible Cajun potato soup with sausage is ready to devour.

Cajun Potato Soup with Sausage - detail 2

Tips for Perfect Cajun Potato Soup

Watch those potatoes! They should be just tender – overcooked potatoes turn to mush. Go easy on the Cajun seasoning at first – you can always add more. When adding cream, pour slowly while stirring to prevent curdling. And don’t forget: the soup thickens as it sits, so have extra broth handy if needed.

Serving Suggestions for Cajun Potato Soup with Sausage

Oh, how I love dressing up this soup for maximum enjoyment! A big hunk of warm, crusty bread is my must-have – perfect for sopping up every last drop. For crunch, I’ll often pair it with a simple green salad or my grandma’s honey butter sweet potato cornbread. Right before serving, I’ll sprinkle on some fresh chopped parsley or a handful of shredded cheddar for that final flavorful touch. It’s amazing how these little extras take an already-great soup to superstar status!

Storing and Reheating Cajun Potato Soup

This soup keeps beautifully in the fridge – just pop it in an airtight container once cooled, and it’ll stay fresh for about 3 days. When reheating, I always use the stovetop on low heat with a splash of chicken broth to bring back that perfect creamy consistency (the microwave can make it separate). Now, I’ll be honest – freezing isn’t ideal. The potatoes get grainy and the cream sauce breaks. But trust me, leftovers rarely last that long anyway!

Cajun Potato Soup with Sausage Nutrition Facts

Here’s what you’re getting in each hearty bowl (about 1.5 cups): roughly 420 calories, with 28g fat (12g saturated) from that glorious sausage and cream. You’ll also get about 15g protein to keep you full, plus 28g carbs from the potatoes (3g fiber). Of course, these numbers can change based on your exact ingredients – less cream means fewer calories, more sausage means more protein. But honestly? Sometimes comfort food is worth every delicious bite!

FAQs About Cajun Potato Soup with Sausage

I get asked about this soup all the time, so let me answer the most common questions:

“Can I use frozen potatoes?”
Oh honey, I wouldn’t. Frozen potatoes turn to complete mush in soups – they’ve already been partially cooked before freezing. Fresh potatoes give you those perfect tender-yet-firm bites that make this soup so satisfying.

“How can I tone down the spiciness?”
Easy! Start with just 1 tablespoon of Cajun seasoning instead of 2. You can always add more later. Also, using a milder sausage (like smoked turkey sausage) helps. If it’s still too spicy, a dollop of sour cream when serving cools things right down.

“Dairy-free options?”
Absolutely! Swap the heavy cream for full-fat coconut milk – it gives similar richness. Just know it’ll add a subtle coconut flavor (which actually pairs nicely with the Cajun spices). For extra creaminess without dairy, blend some of the cooked potatoes before adding the coconut milk.

Now that you’re armed with all these tips, what are you waiting for? Get that pot simmering – your taste buds will thank you!

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