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Cajun Potato Soup

Cajun Potato Soup

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Chris Breese

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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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 40.3 g
  • 62%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 788 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  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

SaddleClub09
50
4/8/2009

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!

seawherry
43
11/22/2010

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.

Lindsey Jenson Cortes
40
2/23/2009

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!