There’s nothing cozier than a hearty bowl of soup, but this Cajun Potato Soup with Bacon & Andouille takes comfort to the next level. It’s creamy, smoky, spicy, and packed with layers of rich flavor from crispy bacon, zesty andouille sausage, tender Yukon gold potatoes, and a medley of colorful veggies. Perfect for chilly nights, busy weeknights, or anytime you want a feel-good meal that still brings bold flavor to the table.
WHY YOU'LL LOVE THIS RECIPE
- Bold, hearty flavors – The smoky bacon and spicy andouille sausage pair perfectly with the creamy, Cajun-seasoned broth.
- One-pot simplicity – Everything cooks in one pot, which means less cleanup and more flavor.
- Customizable heat – Adjust the chili flakes to dial up or tone down the spiciness.
- Creamy and thickened – A little flour helps create a velvety broth without needing extra thickeners.
- Satisfying comfort food – It's filling, warm, and perfect for feeding a hungry family or meal prepping for the week.
WHAT EACH INGREDIENT DOES
- Bacon – Adds smokiness, richness, and crispy texture; also renders fat that enhances the base flavor.
- Andouille Sausage – Brings spicy, savory, Cajun-style flavor with a meaty bite.
- Yellow Onion – Provides sweetness and depth as the aromatic base.
- Celery & Carrots – Classic soup vegetables that add balance and body.
- Green Bell Pepper – Adds a fresh, mild crunch and signature Cajun flair.
- Garlic – Builds aroma and savory flavor.
- Green Onions – Bright, fresh garnish that lifts the richness of the soup.
- Flour – Lightly thickens the broth for a silky texture without needing a slurry.
- Cajun Seasoning – The heart of the flavor profile; smoky, spicy, and herbal.
- Paprika – Enhances color and adds a gentle smokiness.
- Italian Seasoning – Introduces a layer of herbs for complexity.
- Chili Flakes – Adds heat that can be adjusted to taste.
- Salt & Pepper – Essential for rounding out and balancing all flavors.
- Chicken Broth – Forms the flavorful, savory base of the soup.
- Heavy Whipping Cream – Creates the luscious, creamy texture.
- Yukon Gold Potatoes – Tender and creamy, they mash easily to naturally thicken the soup.
- Shredded Cheddar Cheese – Adds a melty, cheesy finish and extra richness.
TIPS AND TRICKS FOR SUCCESS
- Cook the flour thoroughly – Let it toast for a full minute to avoid a chalky texture.
- Use Yukon gold potatoes – They have the best texture for soup and help create a creamy base.
- Don’t skip the bacon drippings – This adds tons of depth and flavor to the soup base.
- Let the soup rest for a few minutes before serving – Flavors deepen and meld as it sits.
- For extra richness – Stir in a bit more cheese or a dollop of sour cream before serving.
FREQUENTLY ASKED QUESTIONS
- Can I make this Cajun potato soup ahead of time?
- Yes! It reheats beautifully and tastes even better the next day as the flavors meld.
- Is this soup spicy?
- It has a gentle heat, but you can reduce or omit the chili flakes for a milder version.
- Can I freeze leftovers?
- Yes, though the texture may change slightly due to the cream and potatoes. Let it cool completely before freezing.
- What can I use instead of andouille sausage?
- Try kielbasa or smoked sausage for a similar texture and flavor
CAJUN POTATO SOUP
This hearty Cajun Potato Soup is loaded with crispy bacon, spicy andouille sausage, tender potatoes, and a creamy, well-seasoned broth. It’s the perfect comfort food for cozy nights and easy enough for a weeknight dinner.
Ingredients
- 6 bacon strips chopped into small pieces
- 1 andouille sausage sliced
- 1 yellow onion chopped
- 3 celery stalks chopped
- 1 green bell pepper chopped
- 4 garlic cloves minced
- green onions chopped
- 1 tablespoon all purpose flour
- 1 tablespoon cajun seasoning
- 1 teaspoon paprika
- 1 tsp Italian seasoing
- 1 tso chili flakes
- salt and pepper to taste
- 1 cups heavy whipping cream
- 8 Yukon gold potatoes peeped and diced
- 1 cup shredded cheddar cheese
- 6 cups chicken or vegetable broth
Instructions
- Cook the Bacon and Sausage In a large pot over medium heat, add chopped bacon and sliced andouille sausage. Cook until browned and crispy. Remove and set aside, leaving drippings in the pot.
- Sauté the Vegetables Add onion, celery, carrots, bell pepper, green onions, and garlic to the pot. Cook for 4–5 minutes, stirring occasionally, until softened and fragrant.
- Add the Flour Sprinkle in 1 tablespoon of flour and stir continuously for about 1 minute. This helps create a roux-like base that thickens the soup later.
- Season the Soup Stir in Cajun seasoning, paprika, Italian seasoning, chili flakes, salt, and pepper. Cook for 30 seconds to bloom the spices and release their aroma.
- Add Broth, Cream, and Potatoes Pour in the chicken broth and heavy cream. Bring to a gentle boil, then stir in diced potatoes.
- Simmer Until Tender Lower the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Thicken the Soup Use a potato masher to mash some of the potatoes directly in the pot. This naturally thickens the soup while leaving hearty chunks.
- Finish the Soup Stir the cooked bacon and sausage back into the soup. Add the shredded cheddar cheese and stir until melted and creamy.
- Serve Taste and adjust seasoning as needed. Ladle into bowls and garnish with extra green onions if desired.
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