Name: Cajun Potato Soup with Sausage and Cheddar Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Cajun
Ingredients: 1 tablespoon vegetable oil; 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds; 1 large onion, diced (about 1 cup); ½ cup diced celery (about 1 rib); ½ red bell pepper, seeded, diced; 2 teaspoons garlic, minced; 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

If you’re craving a hearty, comforting meal that brings bold flavors and creamy textures in one bowl, you’re in the right place. I’m excited to share my absolutely delicious Cajun Potato Soup with Sausage and Cheddar Recipe that’s become a family favorite around here. It’s cozy, packed with spice, and loaded with savory sausage and melty cheddar—perfect for chilly nights or whenever you want to impress with minimal effort. Stick around because I’ll walk you through every step to make sure yours turns out just as fantastic as mine!

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Why You’ll Love This Recipe

Flavor-Packed Comfort: The Cajun spices perfectly balance creamy potatoes and smoky sausage for a rich, satisfying soup.
Easy One-Pot Meal: This recipe uses just one pot and simple steps, making cleanup a breeze.
Customizable to Your Taste: You can tweak spice levels or swap sausage types for exactly the flavor profile you love.
Crowd-Pleaser: My family goes crazy for this soup, and it’s perfect for feeding friends or meal prepping.

The image shows a white bowl filled with a thick soup that has multiple layers and textures. The bottom layer is a creamy, light yellow broth. Within the broth, there are large chunks of light yellow potatoes and slices of browned sausage with a reddish-brown color. Small bits of orange carrots and translucent onions are scattered throughout. The soup is sprinkled with finely chopped green herbs on top, adding a touch of green color. A silver ladle, held by a woman's hand, is scooping some of the soup, showing the chunky mix clearly. The bowls are on a white marbled surface with a soft purple cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Cajun Potato Soup with Sausage and Cheddar, Cajun potato soup, hearty Cajun soup recipe, sausage and cheddar potato soup, spicy comfort soup

Ingredients You’ll Need

These ingredients come together to create the perfect balance between creamy, spicy, and savory. When shopping, I recommend using fresh vegetables and a good-quality andouille sausage—it really elevates the whole dish.

Flat lay of sliced andouille sausage rounds, diced white onion, chopped celery stalk, bright red diced bell pepper, minced garlic cloves, peeled and cubed russet potatoes, a small heap of shredded mild cheddar cheese, fresh green parsley sprigs, and a small bowl of creamy heavy whipping cream, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Cajun Potato Soup with Sausage and Cheddar, Cajun potato soup, hearty Cajun soup recipe, sausage and cheddar potato soup, spicy comfort soup

Vegetable oil: Helps brown the sausage nicely without burning; any neutral oil works fine.
Andouille sausage: This smoked sausage adds that characteristic Cajun flavor and a nice spicy kick.
Onion: Adds sweetness and depth—diced finely so it melts into the soup.
Celery: Provides a subtle crunch and freshness that balances the richness.
Red bell pepper: Brings a gentle sweetness and vibrant color to the soup.
Garlic: Essential for that warm, aromatic undertone in every spoonful.
Cajun seasoning: The heart of the soup’s spice—make sure it’s well blended with the other spices.
Kosher salt, black pepper, paprika, cayenne pepper: These spices build layers of flavor and heat; adjust to your preference.
Chicken broth: Use a good-quality, low-sodium broth for the best flavor control.
Russet potatoes: They break down just enough to thicken the soup but still hold shape for texture.
Heavy whipping cream: Adds luscious creaminess without overpowering the spices.
Mild cheddar cheese: Melts smoothly, adding a gentle sharpness that complements the Cajun spice.
Fresh parsley: For garnish—it adds a fresh, bright finish to each bowl.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Cajun Potato Soup with Sausage and Cheddar Recipe is—don’t be afraid to tweak it! Over the years, I’ve played around with different sausages and even swapped the cheddar for pepper jack to kick things up a notch. You can make it your own in so many ways.

Spicy Upgrade: I once added extra cayenne and a splash of hot sauce for a fiery punch—perfect if you like your soup bold and zesty.
Vegetarian Version: Swap sausage for smoked tofu or mushrooms and use vegetable broth; the key is to add smoky paprika to keep that rich depth.
Dairy-Free Alternative: Use coconut cream instead of heavy cream and dairy-free cheese—although this changes the texture slightly, it’s still super tasty.
Extra Veggies: My family likes adding corn or diced carrots for added sweetness and color—it’s a great way to sneak in more veggies!

How to Make Cajun Potato Soup with Sausage and Cheddar Recipe

Step 1: Sizzle the Sausage until Golden and Flavorful

Start by heating the vegetable oil in a large pot over medium heat. Once the oil’s hot, toss in the sliced andouille sausage. You’ll want to cook them, stirring occasionally, until they’re browned and crispy around the edges—about 3 to 4 minutes. This step is key because that browning adds smoky depth to the soup. Once done, scoop the sausage out and set it aside. Trust me, this little trick amps up the flavor big time.

Step 2: Soften Your Veggies to Build the Base

Using the same pot (no need to wash!), add diced onion, celery, and red bell pepper. Cook over medium heat until everything softens and the onion becomes translucent, about 5 to 8 minutes. This is where your kitchen starts to smell amazing! Then, stir in the minced garlic and cook for one more minute until fragrant—watch it closely so it doesn’t burn!

Step 3: Spice Things Up and Simmer the Potatoes

Now, sprinkle in your Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Give everything a good stir to coat the veggies in spices. Pour in the chicken broth and add the peeled, cubed russet potatoes. Bring the mixture to a gentle simmer and lower the heat. Let it simmer for 20 to 25 minutes, or until the potatoes are fork-tender but still hold their shape a bit. You’ll want this balance to keep your soup thick and hearty.

Step 4: Bring It All Together with Cream, Cheese, and Sausage

Return the browned sausage to the pot, pour in the heavy cream, and sprinkle the shredded cheddar cheese over the top. Let the soup simmer gently for another 5 minutes, stirring occasionally, until the cheese melts into that beautiful creamy base and everything is heated through. At this point, your whole kitchen smells like a dream, and you’re almost ready to dig in!

Step 5: Garnish and Serve Warm

Before serving, sprinkle fresh chopped parsley on top. Not only does it brighten the look, but it adds a hint of freshness that nicely balances the smoky, spicy flavors. Ladle into bowls and get ready for a spoonful of pure comfort.

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Pro Tips for Making Cajun Potato Soup with Sausage and Cheddar Recipe

Don’t Skip Browning the Sausage: That caramelized crust adds a smoky depth; it’s the foundation of your soup’s flavor.
Use Russet Potatoes: They break down just enough to thicken the soup while still maintaining a bit of texture.
Simmer Gently: Keep your heat low once the broth is added to avoid mushy potatoes and ensure even cooking.
Add Cheese at the End: Adding cheddar too early can cause it to clump; melt it gently at the end for smoothness.

How to Serve Cajun Potato Soup with Sausage and Cheddar Recipe

Cajun Potato Soup with Sausage and Cheddar Recipe - Serving

Garnishes

I always top mine with fresh parsley for color and brightness, but I’ve also enjoyed a dollop of sour cream or a sprinkling of chopped green onions when I want extra richness or crunch. Sometimes I add a little extra shredded cheddar on top just before serving—it melts perfectly with the residual heat.

Side Dishes

This soup is such a filling meal on its own that I like to keep sides simple. A crusty French baguette or garlic bread is my go-to for dipping. If you want something fresh, a crisp green salad with a light vinaigrette pairs beautifully to cut through the richness.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini bread bowls—everyone loved tearing into the bread and soaking up every last bit. You could also garnish with crispy crumbled bacon or even a dash of smoked paprika to impress guests with that extra wow factor.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, let leftovers cool completely before transferring them to an airtight container. In my experience, they keep perfectly in the fridge for 3 to 4 days. The flavors actually deepen overnight, making the next day even tastier!

Freezing

Although I prefer fresh, this soup freezes well if you want to prep ahead. Freeze in individual portions in freezer-safe containers or bags. When thawed, the texture of the potatoes softens slightly but the overall flavor remains fantastic.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring often to prevent sticking. If the soup is too thick, add a splash of chicken broth or water to loosen it up. Avoid microwaving at high power because the cheese can separate and the texture might suffer.

FAQs

Can I use a different kind of sausage in this Cajun Potato Soup with Sausage and Cheddar Recipe?

Absolutely! While andouille sausage provides authentic Cajun flavor, you can substitute with smoked sausage, kielbasa, or even chorizo depending on your taste preferences. Just keep in mind that different sausages vary in spice and smokiness, so adjust other seasonings accordingly.
How spicy is this Cajun Potato Soup with Sausage and Cheddar Recipe?

The soup has a nice medium heat balanced by the creamy potatoes and cheese. If you prefer it milder, reduce the cayenne pepper or omit it, and adjust the Cajun seasoning to taste. For more heat, feel free to add extra cayenne or hot sauce.
Can I make this soup in a slow cooker?

Yes, you can! Brown the sausage beforehand, then add all ingredients except cream and cheese to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stir in cream and cheese at the end and cook another 15 minutes until melted.
Is this Cajun Potato Soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you double-check your sausage and Cajun seasoning labels to ensure no hidden gluten ingredients are included.

Final Thoughts

I genuinely love how this Cajun Potato Soup with Sausage and Cheddar Recipe warms up not just the body but the soul. It’s one of those recipes I come back to time and time again, especially when I want something that’s both comforting and exciting. If you’re ready to dive into a bowl of creamy potatoes, spicy sausage, and melted cheddar magic, give this a shot—you won’t regret it. Trust me, once you try it, it becomes an easy go-to, and your kitchen will smell incredible every time. Enjoy!