There’s just something about a steaming bowl of rustic soup that feels like a warm hug on a cold day. This Rustic Cajun Red Potato Soup with Peppers is a hearty, bold, and slightly spicy creation that pays tribute to both Southern comfort food and Louisiana spice. It’s not your average potato soup — this one’s got personality. We're talking about a beautiful mix of creamy red potatoes, vibrant bell peppers, and deeply seasoned cajun sausage all simmered together in a rich, flavorful broth. It’s the kind of homemade soup recipe that makes you close your eyes with the first spoonful. Think of it as a hybrid between cowboy soup, sausage potato soup, and a smoky jambalaya soup, made for those who crave something cozy, a bit rustic, and totally unforgettable.
Rustic Cajun Red Potato Soup with Peppers
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course, Soup
Cuisine American
Servings 6 generous bowls
Large soup pot or Dutch oven A 5–6 quart pot works well. Cast iron Dutch ovens are perfect for even heat distribution and depth of flavor.
Cutting board & chef’s knife For chopping veggies and sausage.
Wooden Spoon or Spatula For sautéing ingredients without scratching your cookware.
Ladle Makes serving easy and mess-free.
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 pound red potatoes diced into ½-inch cubes (skin on)
- 12 oz cajun sausage or spicy sausage like Andouille or kielbasa, sliced into ¼-inch rounds
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon cajun seasoning store-bought or homemade
- ½ teaspoon crushed red pepper flakes optional, for more heat
- 4 cups chicken broth preferably low sodium
- 1 cup heavy cream
- ½ cup whole milk
- Salt and freshly ground black pepper to taste
- 2 green onions chopped (for garnish)
- Chopped fresh parsley for garnish
Optional add-ins
- 1 cup corn kernels for a nod to potato corn chowder soup
- 1 cup shredded cheddar cheese for a creamier finish
Sauté the Base
Start by heating olive oil and butter in your large pot over medium heat. Once melted, add the diced onions and sauté for about 5 minutes until translucent and soft.
Add in the garlic, red and green bell peppers, and continue to sauté for another 3–4 minutes. This trio forms the aromatic foundation of the soup and gives it those signature Cajun undertones.
Brown the Cajun Sausage
Add the sliced cajun sausage (or spicy sausage of choice) directly to the pot. Let it brown for 5–7 minutes, stirring occasionally, until the edges are crisped and caramelized. This step deepens the flavor and adds a smoky depth reminiscent of chicken gumbo soup or cajun sausage soup.
Spice It Up
Sprinkle in the smoked paprika, thyme, cajun seasoning, and red pepper flakes. Stir well to coat everything in those bold spices. This is where that unmistakable easy cajun flavor really kicks in.
Add Potatoes and Broth
Toss in the diced red potatoes and pour in the chicken broth. Give it a stir and bring to a boil. Once boiling, reduce the heat to low and simmer uncovered for about 20–25 minutes, or until the potatoes are fork-tender but not falling apart.
Add Cream and Finish
Stir in the heavy cream and milk. Simmer for another 5 minutes to let the flavors meld and the soup thicken slightly. Taste and adjust salt and pepper as needed. If using corn or cheese, stir them in now and simmer for 2 more minutes until everything is heated through.
Serve Hot and Garnish
Ladle the soup into bowls and top with chopped green onions and fresh parsley. Serve with crusty bread or cornbread for the ultimate comfort combo.
Pairings
This rustic soup is rich, creamy, and slightly spicy — so it pairs best with sides that balance or complement its flavor:
- Buttermilk Cornbread: The sweetness and crumbly texture are perfect with the heat of the soup.
- Grilled Cheese Sandwiches: For a nostalgic comfort food duo.
- Garlic Butter Biscuits: Adds buttery goodness without overpowering the main dish.
- Roasted Okra or Collard Greens: Something green to round out the meal.
- Crisp Green Salad with a Tangy Vinaigrette: Helps cut through the richness and adds a refreshing crunch.
If you’re serving drinks, go with a cold beer (a pale ale or amber works beautifully) or a glass of chilled white wine like Sauvignon Blanc.
FAQs
1. Can I use a different type of potato?
Yes, but red potatoes hold their shape best in soups and have a slightly waxy texture, making them ideal for this recipe. If you're going for a classic potato soup feel, russets will make the soup thicker but may break apart more easily.
2. What kind of sausage works best?
Cajun-style Andouille sausage is ideal because of its smoky heat, but kielbasa is a great substitute for a milder kielbasa potato soup variation. You could also use chorizo for an even spicier option.
3. Is this soup spicy?
It has a kick, but it’s not overwhelming. The spice level can easily be adjusted by reducing or skipping the red pepper flakes and opting for a mild sausage.
4. Can I make this in a slow cooker?
Absolutely! Brown the sausage and sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours. Stir in the cream and milk in the last 30 minutes. This is a great method if you’re looking for cajun crockpot recipes that are hands-off and still full of flavor.
5. How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. To reheat, warm on the stove over medium-low heat, stirring occasionally. Add a splash of milk or broth if it thickens too much. It also freezes well for up to 2 months — just thaw overnight before reheating.
