Creamy Cajun Potato Soup

This rich and flavorful Cajun potato chowder is packed with hearty ingredients and bold Cajun spice. Andouille sausage, the classic mirepoix of onion, celery, and bell pepper, and a kick of Cajun seasoning create a symphony of taste in every spoonful.


  • 5 Yukon Gold potatoes, peeled and cut into chunks
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 pound andouille sausage, sliced into rounds
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Cajun seasoning (adjust to your spice preference)
  • ¼ cup grated Parmesan cheese


  1. Microwaving the Potatoes: In a large microwave-safe bowl, combine the potatoes with a few tablespoons of water. Microwave on High for 5-8 minutes, stopping occasionally to stir the potatoes, until they are nearly tender.
  2. Sautéing the Vegetables: While the potatoes cook, heat the butter and olive oil in a large stockpot over medium heat. Add the onion, celery, bell pepper, and garlic. Sauté the mixture until the onion becomes translucent, about 5 minutes.
  3. Adding the Sausage and Broth: Stir in the sliced andouille sausage and cook for an additional 5 minutes. Pour in the vegetable or chicken broth and bring to a simmer. Add the pre-cooked potatoes and continue simmering until the potatoes are fork-tender, roughly 15 minutes.
  4. Creamy Cajun Finish: Once the potatoes are cooked through, stir in the heavy cream and Cajun seasoning. Adjust the amount of seasoning to your desired spice level. Heat the soup just until warmed through.
  5. Serve and Enjoy: Ladle the creamy Cajun potato chowder into bowls and garnish with a sprinkle of grated Parmesan cheese.

Nutrition Facts (per serving)

  • Calories: 620
  • Fat: 43g
  • Carbs: 43g
  • Protein: 16g

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