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Rustic Cajun Red Potato Soup with peppers

Rustic Cajun Red Potato Soup with Peppers

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6 generous bowls

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Sauté the Base

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.