Spicy Cajun Potato Soup (Print version)
Hearty potato soup with Cajun spices, smoky sausage, and vegetables in a creamy broth.
# What you'll need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled and diced
02 - 1 large onion, diced
03 - 2 celery stalks, diced
04 - 1 large carrot, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 2 green onions, sliced for garnish
→ Meats
08 - 8 oz Andouille sausage, sliced
→ Liquids
09 - 4 cups chicken broth
10 - 1 cup whole milk
→ Spices & Herbs
11 - 1 1/2 tsp Cajun seasoning
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp dried thyme
14 - 1/4 tsp cayenne pepper
15 - Salt and black pepper to taste
→ Other
16 - 2 tbsp olive oil
17 - 2 tbsp unsalted butter
18 - 2 tbsp cornstarch
19 - 2 tbsp cold water
# Method:
01 - Heat olive oil and butter in a large pot over medium heat. Add sliced Andouille sausage and cook until browned, about 4–5 minutes. Remove sausage and set aside.
02 - In the same pot, add onion, celery, carrot, bell pepper, and garlic. Sauté for 5–6 minutes until vegetables are soft.
03 - Stir in Cajun seasoning, smoked paprika, thyme, cayenne, and a pinch of salt and black pepper. Cook for 1 minute to toast spices.
04 - Add diced potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, until potatoes are very tender.
05 - Using a potato masher or immersion blender, partially mash some of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
06 - Return sausage to the pot. Stir in the milk and simmer for 5–10 minutes longer. For extra thickness, mix cornstarch with cold water to make a slurry. Stir into the soup and simmer for 2–3 minutes until thickened.
07 - Taste and adjust seasoning with more Cajun seasoning, salt, or pepper if needed. Ladle soup into bowls and garnish with sliced green onions.
# Expert advice:
01 -
- The smoky Andouille sausage adds layers of flavor that make this soup anything but ordinary
- It comes together in under an hour but tastes like it simmered all day
- Leftovers actually taste better the next day as the spices continue to develop
02 -
- The soup will thicken considerably as it cools, so do not worry if it seems slightly thin when hot
- Andouille varies by brand, so start with less cayenne and add more only after tasting
- Potatoes absorb salt as they cook, so always taste and adjust seasoning at the end
03 -
- Use a sharp knife to dice your vegetables uniformly so they cook evenly
- Warm your milk slightly before adding it to prevent any risk of separating