What are the common potato soup mistakes?

Using waxy potatoes instead of starchy Russets prevents natural thickening. Boiling too aggressively breaks down potatoes into mush. Adding cream while the soup is boiling causes curdling. Finally, under seasoning—taste and adjust salt after adding cream since it dilutes flavors.

What is the best liquid base for Cajun soup?

Low-sodium chicken broth is ideal because it provides savory depth without competing with the Cajun spices, and lets you control the final salt level since andouille is already very salty. Some cooks use half broth and half water for lighter texture.

What's the secret to creamy potato soup?

Three things work together: choosing high-starch Russet potatoes that release natural thickening starch, making a proper 1:1 butter-flour roux, and adding tempered cream at low heat to prevent curdling. The partial mashing technique also helps by releasing extra starch.

How to make a cajun potato stew?

For stew consistency, reduce liquid by 1 cup (use only 3 cups broth) and increase potatoes by 1 lb. Simmer for 40-45 minutes instead of 15-18 to allow more liquid to evaporate and create thicker texture. The result should coat a spoon instead of dripping off.

Can I make this soup in a slow cooker?

Yes! Brown the sausage and sauté the Holy Trinity on the stovetop first (don't skip this), then transfer to your slow cooker with potatoes, broth, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours. Add the roux and cream in the last 30 minutes.

How do I make this soup spicier?

Add an extra ½ to 1 teaspoon cayenne pepper, or include diced jalapeños with the Holy Trinity. You can also use hot andouille sausage instead of regular, or serve with hot sauce on the side.

Cajun Potato Soup: The Ultimate Creamy, Spicy Comfort Bowl

Name: Cajun Potato Soup: The Ultimate Creamy, Spicy Comfort Bowl
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 lb andouille sausage, sliced; 2 lbs Russet potatoes, cubed; 1 large onion, diced; 1/2 cup celery, diced; 1/2 cup bell pepper, diced; 4 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 cup heavy cream or half-and-half; 3 tbsp butter; 3 tbsp all-purpose flour; 2 tsp Cajun seasoning; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 1 cup sharp cheddar cheese, shredded; Salt and black pepper to taste; Fresh parsley or green onions for garnish

Description

This authentic Cajun Potato Soup recipe features andouille sausage and Russet potatoes for a naturally thick and creamy broth. Learn the secrets to a velvety, spicy, one-pot comfort food meal that delivers layers of authentic Louisiana flavor without being overloaded with heavy cream. It’s the perfect hearty soup for a chilly night!

Ingredients

Scale

1 lb andouille sausage, sliced

2 lbs Russet potatoes, cubed

1 large onion, diced

1/2 cup celery, diced

1/2 cup bell pepper, diced

4 cloves garlic, minced

4 cups low-sodium chicken broth

1 cup heavy cream or half-and-half

3 tbsp butter

3 tbsp all-purpose flour

2 tsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp cayenne pepper

1 cup sharp cheddar cheese, shredded

Salt and black pepper to taste

Fresh parsley or green onions for garnish

Instructions

Brown the Sausage: Heat a Dutch oven over medium-high heat. Add sliced andouille and cook for 4-5 minutes until deeply browned. Remove with a slotted spoon, leaving the fat in the pot.
Sauté the Holy Trinity: Reduce heat to medium-low. Add onion, celery, and bell pepper. Cook for 30-45 minutes, stirring occasionally, until deeply golden and caramelized. Add garlic and cook for 1 more minute.
Build the Roux: Push vegetables to the sides. Add butter, then sprinkle with flour. Whisk constantly for 2-3 minutes until you have a smooth, blonde paste.
Add Liquids Gradually: Pour in chicken broth about 1/2 cup at a time, whisking constantly to prevent lumps.
Simmer with Potatoes: Stir in cubed Russet potatoes and seasonings. Bring to a gentle boil, then reduce to a low simmer. Cover partially and cook for 15-18 minutes until potatoes are fork-tender.
Create Texture: Remove from heat and roughly mash about one-third of the potatoes directly in the pot with a potato masher.
Add Dairy: Ensure the soup is not boiling. Slowly stir in the heavy cream. Return the browned andouille to the pot and heat through on low.
Serve: Taste and adjust seasoning. Ladle into bowls and top with shredded sharp cheddar and fresh parsley or green onions.

Notes

Don’t Rush the Holy Trinity: The 30-45 minute slow sauté is essential for developing the deep, sweet, and savory base flavor of the soup.

Use Russet Potatoes: Their high starch content is key to naturally thickening the soup. Do not substitute with waxy potatoes like Yukon Gold or red potatoes.

Control the Salt: Andouille sausage and Cajun seasoning blends are very salty. Use low-sodium broth and add salt only at the end after tasting.

Freezer Tip: For best results, freeze the soup before adding the cream. Add the cream upon reheating to maintain the best texture.

Nutrition

Serving Size: 1.5 cups
Calories: 520 kcal
Sugar: 4 g
Sodium: 850 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 17 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 75 mg

Keywords: cajun potato soup, andouille sausage soup, creamy potato soup, one-pot soup, Louisiana recipe, spicy potato soup, Holy Trinity recipe