Description
This Cajun Potato Soup is a hearty and comforting dish packed with bold flavors and creamy texture. Featuring tender russet potatoes simmered with aromatic vegetables and seasoned with a blend of Cajun spices, this soup delivers a perfect balance of spice and creaminess. Ideal for a cozy meal, it can be garnished with crispy bacon, cheddar cheese, and green onions for extra indulgence.
Ingredients
Scale
Vegetables
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 1 bell pepper (green or red), chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil or butter
Spices & Seasonings
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
Optional Garnishes
- 1 cup cooked and crumbled bacon (optional)
- 1/4 cup chopped green onions
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Heat the fat: In a large pot or Dutch oven, heat the olive oil or butter over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the chopped onion, bell pepper, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Add potatoes: Mix in the diced potatoes, stirring to coat them well with the sautéed vegetable mixture.
- Pour in broth and simmer: Add the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes until the potatoes are tender.
- Season the soup: Stir in Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Taste and adjust the seasoning as needed.
- Blend the soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a countertop blender. Blend until smooth, leaving some chunks for texture.
- Add cream: Stir in the heavy cream thoroughly to create a smooth and creamy texture.
- Include bacon: If using, fold in the cooked and crumbled bacon to add smoky and savory richness.
- Simmer again: Allow the soup to simmer on low heat for another 5-10 minutes, stirring occasionally to meld flavors.
- Final taste and seasoning: Taste the soup and make any final adjustments to the seasoning if necessary.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped green onions and shredded cheddar cheese if desired. Serve hot with crusty bread or crackers for a complete meal.
Notes
- You can adjust the level of heat by varying the amount of cayenne pepper.
- For a vegetarian version, use vegetable broth and skip the bacon and cheddar cheese garnish.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- If you prefer a chunkier soup, blend less or leave some potatoes unblended.
- The soup thickens as it cools; reheat with a splash of broth or water if needed.
