Cajun Loaded Potato Soup with Sausage and Cheddar

Cajun loaded potato soup is a creamy, hearty bowl of tender potatoes, smoky andouille sausage, cheddar, and Cajun spices, finished with sour cream and scallions. The recipe takes inspiration from Louisiana flavors while using easy-to-find ingredients; the gentle heat and familiar baked-potato toppings make it satisfying without making the spice the only thing you taste.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola oil
12 ounces (340 g) andouille sausage, cut into ½-inch (1.3 cm) pieces
1 medium yellow onion, about 1 cup diced (150 g)
2 celery ribs, diced, about 1 cup (100 g)
1 medium red bell pepper, diced, about 1 cup (150 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
3 tablespoons (24 g) all-purpose flour
1½ tablespoons (12 g) Cajun seasoning, divided; use less if yours is especially salty or hot
½ teaspoon (1 g) smoked paprika
5 cups (1.2 L) low-sodium chicken broth
2½ pounds (1.13 kg) russet potatoes, peeled and cut into ¾-inch (2 cm) cubes
1 cup (240 ml) whole milk
¾ cup (180 ml) heavy cream
2 cups (225 g) shredded sharp cheddar cheese, divided
½ teaspoon (3 g) fine salt, or to taste
¼ teaspoon (1 g) black pepper
½ cup (120 g) sour cream, plus more for serving if desired
4 green onions, thinly sliced, about ⅓ cup (35 g)
2 tablespoons (8 g) chopped fresh parsley, optional

Instructions

Prepare the ingredients. Cut the potatoes into similar-sized cubes so they soften evenly. Dice the onion, celery, and bell pepper, mince the garlic, and slice the sausage. Measure out the remaining ingredients before you start; once the potatoes are simmering, the final steps move quickly.
Brown the sausage. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sausage in an even layer and cook for about 10 minutes, turning the pieces occasionally, until browned and hot throughout. Check the center of a thick piece with a food thermometer: because andouille is a ground-meat sausage, the USDA FSIS safe minimum internal temperature is 160°F (71°C). Transfer the sausage to a plate, leaving the flavorful drippings in the pot.
Soften the vegetables. Add the onion, celery, and bell pepper to the pot. Cook for 5 minutes, stirring now and then, until the onion starts to look translucent and the vegetables begin to soften. Add the garlic, 1 tablespoon (8 g) of the Cajun seasoning, and the smoked paprika. Stir for 1 minute, just until fragrant; avoid letting the garlic brown.
Make the soup base. Sprinkle the flour over the vegetables and stir for 2 minutes, scraping the bottom of the pot as you go. The mixture will look thick and pasty. Pour in the broth gradually, whisking or stirring well after each addition to loosen the flour and prevent lumps. Add the potatoes and black pepper, then bring the soup to a gentle boil.
Simmer until the potatoes are tender. Reduce the heat to maintain a steady simmer, partially cover the pot, and cook for 20 minutes. Stir every few minutes, especially near the bottom, so the potatoes do not stick. Check a few cubes with a fork; they should be easy to pierce but should not all be falling apart. If they are still firm, simmer for a few more minutes before continuing.
Make it creamy and finish. Reduce the heat to low. Use a potato masher to crush some of the potatoes right in the pot—about a quarter of them is enough to thicken the soup while leaving plenty of chunks. Stir in the milk and cream, then add the sausage back to the pot. Warm gently for about 3 minutes; do not let the soup boil after adding dairy.
Add cheese and season. Turn off the heat and stir in 1½ cups (170 g) of the cheddar until melted. Stir in the sour cream. Taste before adding the remaining Cajun seasoning and salt, since both the sausage and seasoning blend can be salty. Let the soup stand for 2 minutes, then ladle into bowls and top with the remaining cheddar, green onions, and parsley if using.

Tips

Choose the potato texture you like. Russets release starch and help make the broth thick and creamy. For potatoes that hold their shape more firmly, use Yukon Golds instead; peel them if you prefer, or leave the thin skins on after scrubbing well.
Check your Cajun seasoning before salting. Store-bought blends range from mild to quite spicy, and some contain a lot of salt. Start with the amount in the recipe, taste near the end, and add more gradually. If the soup gets hotter than you want, a little extra milk or cream can soften the heat.
Keep the dairy smooth. Lower the heat before adding milk, cream, and sour cream, and avoid bringing the finished soup to a boil. Shred cheddar from a block if possible; pre-shredded cheese can melt less smoothly because it is coated to prevent clumping.
Use a wide pot and stir the bottom. A heavy pot helps distribute heat, while occasional stirring prevents the flour and potato starch from settling and scorching. If the soup becomes thicker than you prefer, loosen it with warm broth a splash at a time.

Serving Suggestions

Serve the soup hot in deep bowls, with extra cheddar, sour cream, and sliced green onions on top. The toppings echo the familiar loaded-potato combination, while the sausage and Cajun seasoning make the bowl hearty enough to stand on its own. For a lighter meal alongside it, offer a crisp green salad with a tangy vinaigrette or a simple slaw; something fresh and acidic balances the soup’s creamy texture.

Crusty bread, cornbread, or warm dinner rolls are useful for catching the broth. If you are serving a group, set out toppings separately so everyone can choose how much cheese, sour cream, or green onion to add. The soup is filling, so a modest bowl with bread or salad is usually a satisfying meal. For a casual gathering, keep the pot on a low setting only long enough to serve, stirring occasionally; do not leave it sitting out at room temperature for an extended period.

Variations

Adjust the sausage. Andouille brings smoky, assertive seasoning that suits the Cajun-inspired flavor. If it is difficult to find, use another smoked pork sausage and add Cajun seasoning gradually, since a milder sausage may need more spice. For a less spicy pot, choose mild smoked sausage. If using fresh ground pork sausage instead of a fully cooked smoked sausage, break it up as it cooks and check that it reaches 160°F (71°C) with a food thermometer before proceeding.

Make it meatless. Leave out the sausage and use vegetable broth. To keep a smoky note, add an extra ½ teaspoon (1 g) smoked paprika, and consider stirring in drained, rinsed red beans or white beans near the end to make the bowls more substantial. The flavor will be different from a version made with andouille, but the potato, pepper, and spice base still works well.

Change the heat or cheese. For more heat, add a pinch of cayenne with the Cajun seasoning or serve hot sauce at the table. For a milder pot, begin with 2 teaspoons (about 5 g) of Cajun seasoning and increase to taste. Pepper Jack can replace some of the cheddar for a sharper, spicier finish; Monterey Jack makes the cheese flavor milder.

Use a different thickener approach. The flour and partial potato mash give this soup body without needing a blender. For a gluten-free version, replace the all-purpose flour with 2 tablespoons (16 g) cornstarch mixed smoothly with 2 tablespoons (30 ml) cold water. Stir that slurry into the simmering broth after the potatoes are tender, cook for 1 to 2 minutes until thickened, then add the dairy. Do not add dry cornstarch directly to the hot pot, as it can form lumps.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, airtight containers. The soup keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in meal-sized portions for up to 2 months for best texture. Potatoes and dairy can change texture slightly after freezing, so thaw the soup overnight in the refrigerator and stir well as it reheats.

Warm the soup gently in a saucepan over medium-low heat, stirring often and adding a splash of broth or milk if it has thickened. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Avoid boiling, which can make the dairy separate and the potatoes break down further. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the soup warms evenly. Reheat only the portion you plan to eat.

Frequently Asked Questions

Is Cajun loaded potato soup very spicy?
The heat depends on the andouille and the Cajun seasoning blend, so the soup can range from gently warm to noticeably spicy. Start with the listed seasoning amount, taste before adding the final portion, and serve hot sauce separately for anyone who wants more heat. Sour cream and cheddar mellow the spice somewhat.

Can I make this soup ahead?
Yes. You can make it a day ahead and refrigerate it promptly. The potatoes absorb some broth as the soup rests, so expect a thicker consistency the next day. Reheat it slowly to 165°F (74°C), stirring frequently, and add broth or milk a little at a time until it reaches the consistency you want.

Can I blend the soup completely?
You can, but a fully blended soup will lose the chunky loaded-potato texture. For a smoother version, blend carefully in batches, leaving space for steam to escape, then return the soup to the pot and stir in the sausage and toppings. An immersion blender is convenient, but pulse it briefly rather than blending continuously if you want to keep some potato pieces.

What can I use instead of andouille?
Smoked kielbasa or another smoked sausage is a practical substitute. Those sausages are often milder and less peppery than andouille, so taste the broth before serving and add Cajun seasoning in small increments. If the substitute is a fresh, uncooked sausage rather than a fully cooked smoked one, cook it thoroughly to 160°F (71°C) before adding it back to the soup.

Why did my soup turn out thin or too thick?
A thin soup may need a few more minutes of simmering or a little more potato mashed into the broth. For a thick soup, stir in warm broth or milk a few tablespoons at a time. Potato size, simmering intensity, and how much moisture escapes under the lid can all affect the final consistency, so adjust at the end rather than adding a large amount of liquid at once.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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