Cajun Potato Soup Recipe -
Cajun Potato Soup Recipe
  • READY IN 1 hr

Cajun Potato Soup

Recipe by  

"This is a hearty and rich potato soup with cream and spicy andouille sausage. Serve with fresh garlic bread. Use Polish sausage in place of the andouille for a slightly different flavor."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. Heat the butter and oil together in a large stock pot over medium heat. Cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes. Add the sausage slices; cook and stir another 5 minutes. Stir in the potatoes; cook and stir 15 minutes. Pour in the chicken broth, milk, heavy cream, and Italian seasoning. Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender. Mix in the spinach. Remove from heat. Top with Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2009

Let me just start off by saying that I have made this 3 times in 3 weeks and I am not one to repeat a recipe, let alone this often! There were some things changed, but not much. First, I used Hot Italian Sausage with casings removed instead of Andouille. Browned that with some minced garlic and onion, no butter or oil needed, and drained the meat. I added cooked bacon and this was a great addition! Used skim milk and fat free half and half, sprinkled cayenne, then with some garlic cheesy bread you have an AWESOME dinner!! (The Hot sausage does add a little bit of a red greasy layer on top- wish I knew how to eliminate that, but I don’t think it is possible with this kind of sausage, and that isn’t changing bc we like spicy!!) My fiancé begs for this now! Quick, easy, and delish!

Most Helpful Critical Review
Nov 17, 2010

I made this recipe for some clients and it was average. My professional opinion is that it was unnecessarily rich. A little goes a long way, but the bold Andouille flavor was an important element.

Nov 22, 2010

I love this recipe, it is great to taste easy to make, I can easily serve with a clear conscience as i love food and i lover fat. I always put double cream in all my cream soups. sometimes I substitute cabbage for spinach. or bacon for sausage I always fry my meats prior to adding to the soups , I then brown my white flour in a frying pan mix it with some of the liquids pour it in the soup to thicken it up , this makes the soup really thick. YUM YUM thank you for the great recipe.

Feb 23, 2009

This recipe was really great! It reminded me of the yummy soup at The Olive Garden. It's not thick but has a good spicy flavor and tastes delicious. I took it to a church potluck and it was a hit!

Sep 27, 2010

Very tasty soup....used half polish sausage and half andouille.........yum........the spinach is great in it....finished it of in the crockpot on low......will definitely make again......thankyou!!

Feb 27, 2009

This soup was great! My soup hating family loved it. I did add some chopped celery in when I sauted the onions. When I served it I sprinkled some Cayenne pepper to my bowl after adding the cheese to give it an extra kick.

Jan 03, 2011

This is a good recipe ... i used polish sausage and little smokies and added some cajun seasoning to give it some pep. Also used less garlic. I made a big pot for our Christmas party with friends, they all loved it!

Jan 31, 2011

I used Turkey Polska Kielbasa. Used half & half instead of heavy cream because that is what I had. Added ground cayenne pepper to give this recipe a little heat. Amazing recipe and Oh! so good. I like a thicker soup so I used a small amount of corn starch with some of the hot soup that was added back to the pot to thicken. Prepared this tonight and will have it for dinner tomorrow. Can't wait!! Thank you! A keeper!


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  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 40.3 g
  • 62%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 788 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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Chris Breese
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