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Cajun Potato Soup

A creamy and hearty Cajun-inspired potato soup loaded with smoked sausage, bacon, cheddar cheese, and bold Southern spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Cajun
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6 russet potatoes peeled and diced
  • 1 lb smoked sausage sliced
  • 6 slices bacon chopped
  • 1 onion diced
  • 2 stalks celery diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 2 cups cheddar cheese shredded
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 0.25 tsp cayenne pepper optional
Toppings
  • 2 green onions sliced
  • 0.5 cup sour cream for garnish

Equipment

  • Dutch oven or soup pot
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Cook chopped bacon in a large soup pot over medium heat until crispy. Remove bacon and set aside.
  2. Brown sliced smoked sausage in the bacon grease, then remove and set aside.
  3. Cook onion, celery, and red bell pepper in the pot until softened. Stir in garlic.
  4. Add butter and flour, stirring constantly for 1 minute to create a roux.
  5. Slowly whisk in chicken broth until smooth.
  6. Add potatoes, Cajun seasoning, paprika, salt, black pepper, and cayenne pepper.
  7. Bring to a boil, reduce heat, and simmer for 20 minutes until potatoes are tender.
  8. Lightly mash some of the potatoes to thicken the soup.
  9. Stir in heavy cream, cooked sausage, and shredded cheddar cheese.
  10. Simmer until creamy and cheese is melted completely.
  11. Serve hot topped with bacon, green onions, extra cheese, and sour cream.

Notes

Adjust Cajun seasoning and cayenne pepper to control spice level. Freshly shredded cheese melts best for a creamy texture.