If you’re looking for a cozy, flavorful bowl of comfort, this Cajun Potato Soup with Sausage and Cheddar Recipe is going to become your new favorite. It’s perfect for chilly evenings or when you want something hearty, filling, and just a bit spicy. I love how the creamy potatoes balance the smoky sausage and the sharp cheddar, creating rich layers of flavor in every spoonful.
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In the Kitchen
What makes this soup such a winner is its perfect harmony of Cajun spices, hearty potatoes, and that punchy sausage cheddar combo. I’ve tested this recipe on busy weeknights and weekend dinners alike, and it always delivers a warming, satisfying meal you can count on.
- Juicy and Tender Every Time: Browning the sausage just right locks in flavor and gives you those crispy edges that pop against the creamy soup.
- Golden, Satisfying Finish: Melting cheddar cheese into the broth adds richness and a lovely velvety texture you’ll want to savor.
- Simple Ingredients, Big Impact: You don’t need fancy stuff—just good-quality staples, a handful of spices, and fresh veggies to make this shine.
- Weeknight to Weekend Ready: It’s quick enough for a simple dinner but special enough if you’re feeding a hungry crowd.
Ingredients at a Glance
Choosing the right ingredients for your Cajun Potato Soup with Sausage and Cheddar Recipe makes a huge difference. Fresh vegetables and a flavorful sausage really build the base, while good cheddar rounds everything out beautifully.
- Andouille sausage: Look for a well-spiced, smoked sausage to get that authentic Cajun kick and a meaty bite.
- Russet potatoes: They break down nicely while still holding some shape, perfect for a creamy yet hearty texture.
- Cheddar cheese: Mild cheddar melts smoothly and adds just the right amount of sharpness without overpowering the spices.
- Fresh vegetables: Onion, celery, and bell pepper create a classic Cajun mirepoix, so don’t skimp on freshness here.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Cajun Potato Soup with Sausage and Cheddar Recipe
Step 1 — Brown the Sausage to Crispy Perfection
Heat a tablespoon of vegetable oil in a large pot over medium heat until shimmering. Add the sliced andouille sausage in a single layer. Let it sizzle undisturbed for a minute before stirring to brown evenly. This usually takes about 3 to 4 minutes. You want those edges nicely caramelized but not burnt—that’s where all that smoky, spicy flavor lives. Once browned, scoop the sausage out and set it aside; you’ll add it back near the end to keep its texture intact.
Step 2 — Sauté Vegetables Until Soft and Fragrant
Using the sausage drippings left in the pot adds extra depth here. Toss in the diced onion, celery, and red bell pepper. Stir occasionally and cook for about 5 to 8 minutes until the vegetables feel tender and the onion turns translucent. Then sprinkle in the minced garlic and cook for just another minute until fragrant. At this point, your kitchen will be filled with that warm, inviting aroma primed to kick off the soup’s spicy vibe.
Step 3 — Build the Soup Base with Spices, Broth, and Potatoes
Sprinkle in all your spices — Cajun seasoning, kosher salt, black pepper, paprika, and cayenne — right over the softened vegetables. Stir well to let those flavors wake up. Pour in the chicken broth and add the cubed potatoes, making sure they’re submerged. Reduce the heat to low and let the pot simmer gently for 20 to 25 minutes. This slow simmer lets the potatoes cook until fork-tender, thickening the soup naturally and melding every spice into the broth.
Step 4 — Return Sausage, Add Cream and Cheddar, Then Finish
Now comes the best part: put the sausage back into the pot, pouring the heavy cream in next. Sprinkle your shredded cheddar cheese on top and gently stir until melted and incorporated—this will give your soup that luxuriously creamy texture and a rich, golden color. Let it simmer another 5 minutes so all those flavors meld beautifully, and the soup is piping hot throughout. I like to finish with a handful of fresh parsley for a pop of color and freshness.
Things to Remember
When making this Cajun Potato Soup with Sausage and Cheddar Recipe, small details make a big difference. Don’t rush the browning stage or the simmer—those steps build your depth of flavor. Also, adjust spices last to your preference since the cheddar brings saltiness too.
- Doneness Cue: Potatoes are cooked when you can easily pierce them with a fork but they’re not falling apart.
- Temperature Trick: Keep your simmer gentle to prevent the cream from curdling and the cheese from separating.
- Make-Ahead Move: Cook the soup fully but hold back the cream and cheese if prepping ahead — add those just before serving.
- Common Pitfall: Overcrowding the pot when browning sausage can steam it instead of crisping it, so give it space.
Ways to Serve It
Finishing Touches
I love topping this soup with a little extra shredded cheddar or a sprinkle of crunchy green onions to add texture contrast. A drizzle of hot sauce amps up the heat if you want to play with spice levels. Fresh parsley leaves not only look pretty but add a mild, herbaceous balance to the smoky richness.
Plays Well With
This soup pairs perfectly with a simple side salad with a tangy vinaigrette or some crusty bread to soak up every drop. Cornbread or garlic breadsticks also make excellent companions for a satisfying meal that’s both indulgent and complete.
Simple Plating Upgrades
For weeknight dinners, serve in rustic bowls with a sprinkle of cheddar and parsley on top. For something a bit fancier, try layering a dollop of sour cream and diced chives. You can also swirl in a touch of smoked paprika oil for a flashy, toasty finish.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover Cajun Potato Soup with Sausage and Cheddar Recipe in an airtight container in the fridge for up to 4 days. The potatoes will continue to soften, so it thickens a bit—just stir in a splash of broth or water to loosen it back up when reheating.
Freezing Tips
This soup freezes well, but keep in mind the cream and cheese can change texture after thawing. Freeze the soup before adding cream and cheddar, then stir in fresh dairy when reheating. Thaw overnight in the fridge for best results.
Reheating Cajun Potato Soup with Sausage and Cheddar Recipe Without Drying Out
Reheat gently on the stovetop over medium-low heat, stirring frequently with a splash of broth or cream to keep it moist. In the microwave, heat in short bursts and stir in between. Avoid high heat to prevent separating or drying out; you want the soup to stay smooth and velvety.
Frequently Asked Questions
You can swap the andouille sausage for a smoked sausage alternative or omit it entirely and use vegetable broth. Adding smoked paprika and extra seasoning will help keep that smoky depth.
Start with the recipe’s cayenne amount and add hot sauce or extra cayenne at the end to taste. The cheese and cream balance the spice, so you can dial it up to your liking.
Mild cheddar melts smoothly and gives a classic taste, but sharp cheddar or Monterey Jack work well too. Avoid crumbly cheeses that don’t melt easily.
You can mash some of the potatoes with the back of a spoon or use a blender to puree a portion of the soup for a thicker, creamier texture.
Final Thoughts
This Cajun Potato Soup with Sausage and Cheddar Recipe has become one of my go-to dishes when I want comfort food that doesn’t feel heavy. It’s got just the right balance of spice, creaminess, and savory sausage that’s incredibly satisfying. Plus, it’s forgiving in the kitchen and easy to customize. I hope you enjoy making it as much as I do—there’s nothing quite like sharing a warm bowl of this with family or friends on a cozy night in.
PrintFull Printable Recipe
Cajun Potato Soup with Sausage and Cheddar Recipe
This creamy and flavorful Cajun Potato Soup combines hearty potatoes with spicy andouille sausage, aromatic vegetables, and a blend of Cajun seasonings to create a comforting dish perfect for cozy meals.
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
Sausage
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
Vegetables
- 1 large onion, diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ red bell pepper, seeded and diced
- 2 teaspoons garlic, minced
Soup
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- Cook Sausage: Heat vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set aside on a plate.
- Sauté Vegetables: In the same pot, add diced onion, celery, and red bell pepper over medium heat. Cook until softened, about 5-8 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Seasonings and Broth: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the peeled and cubed potatoes. Bring to a simmer and reduce heat to maintain a gentle simmer.
- Simmer Soup: Allow the soup to simmer uncovered for 25 minutes or until the potatoes are fork-tender, stirring occasionally to prevent sticking.
- Finish Soup: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Continue to simmer the soup for an additional 5 minutes, until heated through and the cheese has melted.
- Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve warm for a comforting meal.
Notes
- For a spicier soup, increase the cayenne pepper slightly or add hot sauce to taste.
- You can substitute chicken broth with vegetable broth for a lighter flavor or to make it suitable for lacto-vegetarians (removing sausage if needed).
- Use sharp cheddar cheese for a bolder flavor.
- To make the soup thicker, mash some of the potatoes in the pot before adding cream and cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be reheated gently on the stovetop; add a splash of chicken broth or water if it becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
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