Creamy Cajun Sausage & Potato Soup – Best One-Pot Recipe with Cheddar and Bacon

Ever had that kind of rainy day where all you want is a bowl of something hot, creamy, and packed with flavor? That’s exactly how my love affair with this creamy Cajun sausage & potato soup began. The first time I smelled the spicy sausage sizzling away, mingling with smoky bacon and melting cheddar, I knew I’d found my new comfort food obsession. One spoonful, and wow—this soup is a hug in a bowl.

What I really adore about this recipe is how it brings together hearty potatoes, sassy Cajun spices, and cheesy goodness, all in one pot (because, honestly, who wants extra dishes?). It’s become my go-to for busy nights, family gatherings, or anytime I want to impress someone with minimal effort. Even my pickiest eaters go back for seconds. There’s just something magical about creamy potato soup, especially when you throw in sausage, cheddar, and crispy bacon for good measure.

This one-pot wonder is more than just a recipe—it’s a tradition in the making. After tweaking it a dozen different ways, I finally landed on this version, and let me tell you, it’s the best yet. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing dish for game day, this creamy Cajun sausage & potato soup delivers bold flavors, creamy texture, and that irresistible crunch from bacon on top. Let’s get cooking—I promise, you’ll be hooked from the first bite!

Why You’ll Love This Creamy Cajun Sausage & Potato Soup

• Quick & Easy: You can have this soup on the table in under 45 minutes. Perfect for busy weeknights when takeout just won’t cut it.
• Simple, Everyday Ingredients: No need for fancy spices or hard-to-find veggies. Most of these are pantry staples—think potatoes, cheddar, sausage, and bacon.
• Ultimate Comfort Food: The creamy base, tender potatoes, and spicy Cajun sausage are just the thing to turn a rough day around. It’s honestly the soup I crave when I need a pick-me-up.
• Crowd-Pleaser: This soup has never failed to win over friends and family, even the kids who claim they “don’t like soup.” It’s hearty enough for a meal but still feels special.
• One-Pot Wonder: Less cleanup, more flavor! Everything cooks together, so you get layers of flavor without the fuss of multiple pans.
• Cheddar & Bacon Magic: That melty cheese and crispy bacon topping? Chef’s kiss. It’s the kind of finishing touch that makes this soup unforgettable.

I’ve tested this recipe more times than I can count—tweaking the spice levels, balancing the creaminess, and finding the perfect potato-to-sausage ratio. My secret? Sautéing the sausage and bacon first, so those smoky flavors infuse every bite. Plus, the Cajun seasoning brings just enough heat without overpowering the creamy, cheesy base. It’s the little things, you know?

Maybe you’ve tried other potato soups, but this one? It’s the one you’ll come back to, again and again. Whether you’re feeding a hungry family, meal-prepping for the week, or just want something warm and comforting, this creamy Cajun sausage & potato soup has your back. And hey, if you’re like me and love recipes that feel like a treat but are secretly easy, you’ll be making this one on repeat.

What Ingredients You Will Need

This creamy Cajun sausage & potato soup is all about bold, simple ingredients that shine together. Nothing fancy—just pure comfort in every spoonful. Here’s what you’ll need:

• For the Soup Base:
  • Unsalted butter (2 tablespoons / 28g) – Adds richness and flavor for sautéing the veggies.
  • Yellow onion (1 large, diced) – Sweet and aromatic, it forms the backbone of the soup.
  • Celery stalks (2, diced) – Brings a subtle earthiness and crunch.
  • Garlic (4 cloves, minced) – The more, the merrier. Fresh garlic gives depth.
  • All-purpose flour (3 tablespoons / 24g) – For thickening the soup. If you need gluten-free, you can sub with cornstarch (half the amount).
  • Chicken broth (5 cups / 1.2L) – Homemade is great, but store-bought works fine. Low-sodium preferred so you can control the salt.
  • Heavy cream (1 cup / 240ml) – For that ultra-creamy texture. You can swap in half-and-half or even whole milk for a lighter version.
• For the Hearty Fillings:
  • Yukon Gold potatoes (4 medium, diced, about 1.5 lbs / 680g) – Creamy, hold their shape, and soak up flavor beautifully. Russets work in a pinch, just dice them smaller.
  • Andouille sausage (12oz / 340g, sliced into 1/4-inch rounds) – Spicy, smoky, and totally Cajun. Kielbasa or smoked turkey sausage are good swaps if you need less heat.
  • Cheddar cheese (1.5 cups / 170g, shredded) – Sharp cheddar gives the best flavor. Pre-shredded is fine, but shredding your own melts smoother. I love Cabot or Tillamook.
  • Cooked bacon (6 slices, crispy and crumbled) – Save some for the topping! Regular or thick-cut both work. (I usually make a few extra slices… just in case.)
• For the Cajun Kick:
  • Cajun seasoning (2 tablespoons) – My go-to is Tony Chachere’s, but homemade works great. Adjust for your spice tolerance.
  • Dried thyme (1/2 teaspoon) – Optional, but adds a nice herbal note.
  • Salt & freshly ground black pepper, to taste – Always taste as you go, especially since sausage and cheese can be salty.
• For Serving:
  • Fresh chives or green onions, sliced – For a pop of color and freshness.
  • Extra cheddar and bacon – Trust me, you’ll want more on top.

That’s it! All easy to find, and most are probably already in your fridge or pantry. If you need to swap something (like turkey sausage for pork or lactose-free cream), go for it. This recipe is super flexible, so feel free to play around based on what you have on hand.

Equipment Needed

• Large heavy-bottomed soup pot or Dutch oven (at least 6-quart): This is your workhorse—sturdy enough for browning sausage and simmering soup without scorching. I’ve had my enameled Dutch oven for years, and it’s perfect for recipes like this.
• Sharp chef’s knife and cutting board: For slicing sausage, dicing potatoes, and chopping veggies. If you have a mandoline, it can speed up the potato prep, but a regular knife works just fine.
• Wooden spoon or heatproof spatula: I find a wooden spoon gives better control when scraping up those flavorful browned bits from the bottom of the pot.
• Ladle: For serving those generous, hearty portions. A soup ladle also helps when portioning into storage containers.
• Measuring cups and spoons: To get the cream, broth, and flour just right. I always keep my dry and liquid measuring cups handy to avoid guesswork.
• Optional: Potato masher: If you like your soup extra creamy, use a masher at the end to break up some of the potatoes.

No Dutch oven? No worries! Any large, heavy-bottomed pot will work. For bacon, you can cook it in a skillet if you want to save room in your soup pot. And if you’re on a budget, look for secondhand cast iron or enamel pots—they last forever if you treat them well (just avoid metal utensils to keep the coating nice).

How to Make Creamy Cajun Sausage & Potato Soup

1. Prep Your Ingredients (10 minutes):
   • Dice 4 medium Yukon Gold potatoes (about 1.5 lbs / 680g), 1 large yellow onion, and 2 celery stalks. Mince 4 garlic cloves. Slice 12oz (340g) andouille sausage into 1/4-inch rounds. Shred 1.5 cups (170g) cheddar cheese. Cook and crumble 6 slices of bacon.
   • Tip: Get all your chopping done before you start—things move fast once the pot gets hot!
2. Sauté the Bacon & Sausage (8 minutes):
   • Heat your soup pot over medium heat. Add the bacon and cook until crispy, about 6-8 minutes. Remove with a slotted spoon and set aside on paper towels.
   • Add the sausage to the pot (leave a tablespoon of bacon fat for flavor!) and brown for 3-4 minutes, stirring occasionally. Remove sausage and set aside with the bacon.
   • Note: If your sausage is very lean, add a touch of butter or oil to prevent sticking.
3. Sauté the Veggies (5 minutes):
   • Add 2 tablespoons (28g) unsalted butter to the pot. Toss in the diced onion and celery. Sauté until softened and fragrant, about 3 minutes. Stir in the minced garlic and cook for 1 minute more.
   • Sensory cue: The veggies should be translucent and your kitchen will smell amazing!
4. Make the Roux (2 minutes):
   • Sprinkle 3 tablespoons (24g) all-purpose flour over the veggies. Stir constantly for 1-2 minutes until the flour is golden and no longer raw-smelling. This helps thicken the soup later.
   • Warning: Don’t rush this step—uncooked flour can make the soup taste chalky.
5. Add Liquids & Potatoes (2 minutes):
   • Slowly pour in 5 cups (1.2L) chicken broth, stirring to combine. Add diced potatoes, 2 tablespoons Cajun seasoning, 1/2 teaspoon dried thyme, and some salt & pepper.
   • Tip: Scrape up any browned bits from the bottom of the pot—this is where the flavor lives.
6. Simmer (15-18 minutes):
   • Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 15-18 minutes, or until potatoes are fork-tender.
   • If you like your soup creamier, mash some potatoes with a potato masher right in the pot.
7. Finish with Cream & Cheese (5 minutes):
   • Lower the heat. Stir in 1 cup (240ml) heavy cream, browned sausage, and half the bacon. Simmer gently for 2-3 minutes to warm through. Gradually add 1.5 cups (170g) shredded cheddar, stirring until melted and smooth.
   • Taste and adjust seasoning—add more Cajun spice, salt, or pepper if you want extra kick.
8. Serve & Garnish:
   • Ladle soup into bowls. Top with remaining bacon, extra cheddar, and fresh chives or green onions.
   • Serve piping hot with crusty bread (or a hunk of cornbread if you’re feeling fancy).

Troubleshooting: If the soup is too thick, stir in a splash of broth or milk. Too thin? Let it simmer a few more minutes uncovered. If cheese clumps, remove from heat before adding and stir slowly—it’ll melt in as the soup cools slightly. Honestly, it’s hard to mess this up!

Cooking Tips & Techniques

• Browning is Everything: Don’t rush the sausage or bacon. Let them get those caramelized edges—it builds flavor right from the start. I learned the hard way that skipping this step leads to a flat-tasting soup.
• Layer the Flavors: Sautéing onions, celery, and garlic in the sausage and bacon fat means every bite is infused with that smoky goodness. Scrape the pot well, those browned bits are liquid gold.
• Low & Slow with Cheese: Add your cheddar at the very end, off the heat if you can. High heat can make cheese stringy or gritty. Gently stirring it in gives you that luscious melt we all crave.
• Potato Texture: For chunkier soup, keep potato pieces larger. For a creamy, chowder-like feel, mash some potatoes once they’re soft. I sometimes use a stick blender for a few seconds if I want it really velvety.
• Spice Control: Cajun seasoning can really pack a punch. Start with less if you’re spice-shy—you can always add more. I’ve accidentally gone overboard before, and trust me, there’s no turning back once it’s in!
• Batch Cooking: This soup reheats beautifully but thickens as it sits. Add a splash of broth or milk when reheating to get that creamy texture back.

I’ve made this soup a dozen different ways—sometimes with turkey sausage, sometimes with extra veggies tossed in. No matter what, these tricks keep the results consistent and totally crave-worthy. And don’t forget to taste as you go. That’s the real chef’s secret.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for half the amount of cornstarch or use a gluten-free flour blend. Double-check your sausage label—some have hidden wheat.
• Lighter Version: Use half-and-half or whole milk instead of heavy cream, and turkey sausage in place of andouille. The soup will still be rich but a bit less indulgent.
• Veggie-Loaded: Add diced carrots, bell peppers, or even chopped kale in with the potatoes. I love tossing in baby spinach at the end for a pop of green.
• Extra Spicy: Stir in a diced jalapeño with the onions, or sprinkle in cayenne for more heat. I’ve made a “firehouse” version for my spice-loving friends—just warn your guests!
• Dairy-Free: Use coconut cream or a plain, unsweetened non-dairy cream. Vegan cheese can work in place of cheddar, and skip the bacon or use a plant-based version.
• Alternative Cooking Methods: For slow cooker, sauté sausage, bacon, and veggies first, then add everything but cream and cheese. Cook on low 6-8 hours, stir in cream and cheese before serving. For Instant Pot, use Sauté setting, then pressure cook 10 minutes before finishing with cream and cheese.
• Personal Favorite Variation: Sometimes I swap the potatoes for sweet potatoes and use smoked gouda instead of cheddar. It’s a little sweet, a little smoky, and totally irresistible.

This creamy Cajun sausage & potato soup is flexible—don’t be afraid to make it your own. Whether you’re working around allergies, dietary needs, or just want to change up the flavors, there’s a version for everyone.

Serving & Storage Suggestions

For the best experience, serve this soup piping hot in big, deep bowls. Garnish with extra cheddar, crispy bacon, and a shower of fresh chives or green onions. A hunk of crusty bread or buttery cornbread on the side? Perfection.

This soup also pairs wonderfully with a simple green salad and a crisp, cold lager or unsweetened iced tea. For a cozy meal, serve with a side of roasted vegetables or even a grilled cheese sandwich—double the comfort.

Leftovers keep well in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it even better the next day. For longer storage, cool completely and freeze in individual portions for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove, adding a splash of broth or milk to restore creaminess.

Reheat in a saucepan over medium-low, stirring often to prevent scorching. The cheese can settle as it cools, so gentle heat and patience are key. Avoid microwaving in large batches if possible (it tends to overcook the potatoes), but single servings work fine at 50% power, stirring halfway through.

Honestly, the soup is just as tasty (if not more so) after a night in the fridge—so don’t be shy about making extra!

Nutritional Information & Benefits

Each generous bowl of this creamy Cajun sausage & potato soup (about 1.5 cups) packs approximately:

• Calories: 450
• Protein: 18g
• Fat: 28g (mostly from sausage, bacon, and cheddar)
• Carbs: 32g
• Fiber: 3g
• Sodium: 1100mg (varies based on broth and sausage)

The potatoes provide potassium and energy, while the sausage and cheddar offer satisfying protein. Thanks to the veggies, you’ll also get a dose of vitamins and antioxidants. If you’re watching calories or sodium, try the lighter and lower-salt variations mentioned earlier.

Allergens: This recipe contains dairy (cream, cheese), gluten (flour, some sausages), and pork. For gluten- or dairy-free diets, see the variations above. I love that you can adjust this soup to fit your needs—sometimes I make a lighter batch for meal prep, or load it up for a hearty Sunday dinner. Either way, it’s comfort food with a little spicy kick, and it always hits the spot.

Conclusion

There’s a reason this creamy Cajun sausage & potato soup with cheddar and crispy bacon is always a hit at my house. It’s easy, loaded with flavor, and just plain fun to make. Whether you stick to the classic recipe or put your own spin on it, you’ll end up with a bowl of comfort that’s perfect for any occasion.

Don’t be afraid to tweak the spice, toss in more veggies, or swap the cheese—make it yours! I love this soup because it brings people together, sparks conversation, and always leaves everyone asking for seconds. Seriously, if you try just one new soup this season, let it be this one.

Ready to give it a go? Drop a comment below with your favorite twist, share your photos on Pinterest, or let me know how your family enjoyed it. Happy cooking—and here’s to many cozy bowls ahead!

Frequently Asked Questions

Can I make this Cajun sausage & potato soup ahead of time?

Absolutely! The flavors actually get even better after sitting overnight. Store in the fridge and reheat gently before serving—just add a splash of broth or milk if needed.

How spicy is this soup?

It has a nice kick from the Cajun seasoning and sausage, but it’s easy to adjust. For milder soup, use less Cajun seasoning or opt for a mild sausage. Add more for extra heat!

What potatoes work best?

I love Yukon Golds for their creamy texture, but Russets or red potatoes also work. Just dice them small so they cook evenly and soak up all that flavor.

Can I freeze this soup?

Yes, this soup freezes well for up to 2 months. Cool completely, portion into airtight containers, and thaw overnight in the fridge before reheating. Add a splash of milk or broth when reheating to refresh the texture.

Is there a way to make this soup vegetarian?

Sure! Use vegetarian sausage and plant-based bacon, swap chicken broth for vegetable broth, and use your favorite vegan cheese and non-dairy cream. It’s still super satisfying and full of flavor.

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