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Creamy Cajun Potato Soup with Andouille Sausage & Bacon

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This creamy Cajun potato soup is a hearty, comforting dish packed with smoky andouille sausage, crispy bacon, velvety potatoes, and bold Cajun spices. It comes together in one pot and is perfect for cozy family dinners or entertaining friends.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced small
  • 12 ounces andouille sausage, sliced into half-moons
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion (or 2 medium), diced
  • 2 celery stalks, diced
  • 1 large red bell pepper, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Cajun seasoning (or to taste)
  • Salt and black pepper, to taste
  • 2 tablespoons unsalted butter
  • Fresh parsley or green onions, for garnish (optional)
  • Shredded cheddar cheese, for serving (optional)

Instructions

  1. Prep all ingredients: chop bacon, slice sausage, dice potatoes, onion, celery, and bell pepper, and mince garlic. Measure out broth and cream.
  2. Heat a large Dutch oven or soup pot over medium heat. Add chopped bacon and cook, stirring often, until crisp and golden brown (about 8 minutes). Remove bacon with a slotted spoon and set aside. Pour off all but 1 tablespoon of bacon fat.
  3. Add sausage slices to the pot. Sauté until browned and some fat renders out (about 5 minutes). Remove sausage and set aside with bacon. Add a bit of butter if the pot looks dry.
  4. Melt 2 tablespoons unsalted butter in the pot. Add onion, celery, and bell pepper. Cook, stirring and scraping up browned bits, until soft and fragrant (about 6 minutes). Stir in garlic and cook 1 minute more.
  5. Add diced potatoes, Cajun seasoning, salt, and black pepper. Pour in chicken broth, scraping the bottom for any stuck-on flavor. Bring to a gentle boil, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes.
  6. Use an immersion blender to puree about half the soup directly in the pot, leaving a mix of creamy base and hearty chunks. (If using a blender, work in batches and be careful with hot liquid.)
  7. Pour in the heavy cream and return bacon and sausage to the pot, reserving a little for topping. Simmer gently for 5 more minutes to let flavors meld. Adjust seasoning as needed. If soup is too thick, add a splash of broth or milk.
  8. Ladle hot soup into bowls. Top with reserved bacon and sausage, fresh parsley or green onions, and shredded cheddar cheese if desired.

Notes

For a vegetarian version, skip the bacon and sausage, use vegetable broth, and add smoked paprika plus a pinch of liquid smoke. Adjust Cajun seasoning to control spice. Soup thickens as it sits; thin with broth or milk when reheating. Save some bacon and sausage for topping to keep them crispy. Can be made ahead and reheated; flavors deepen overnight.

Nutrition

Keywords: Cajun potato soup, creamy potato soup, andouille sausage soup, bacon soup, comfort food, one pot soup, spicy potato soup, Southern soup, easy dinner, hearty soup

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