Cajun Potato Soup

Cajun Potato Soup

Chris Breese 3

"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."

Ingredients 1 h {{adjustedServings}} servings 519 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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

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  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 141

  1. 185 Ratings


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 fiancĂ© begs for this now! Quick, easy, and delish!


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

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!