Description
This creamy Cajun Potato Soup is a flavorful and comforting dish that combines tender potatoes with aromatic vegetables and a spicy Cajun seasoning blend. Perfect for a cozy meal, it is blended to a smooth consistency with a touch of cream and topped with optional bacon, green onions, and cheddar cheese for extra indulgence.
Ingredients
Scale
Vegetables & Aromatics
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (green or red), chopped
- 2 stalks celery, chopped
Liquids & Dairy
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
Seasonings & Oils
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Optional Garnishes
- 1 cup cooked and crumbled bacon (optional)
- 1/4 cup chopped green onions for garnish
- 1/4 cup shredded cheddar cheese for garnish (optional)
Instructions
- Heat Oil and Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil or butter over medium heat to prepare the base flavors.
- Add Aromatics: Add the chopped onion, bell pepper, and celery. Sauté for 5-7 minutes until the vegetables soften and the onion turns translucent, enhancing the soup’s flavor.
- Incorporate Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Add Potatoes: Mix the diced potatoes with the sautéed vegetables, ensuring they are evenly coated and combined.
- Pour in Broth and Simmer: Add the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until the potatoes are tender enough to be easily pierced with a fork.
- Season the Soup: Stir in Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Taste and adjust the seasoning as needed to suit your spice preference.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot, or carefully transfer it in batches to a countertop blender. Blend until mostly smooth, leaving some chunks for texture and body.
- Add Cream: Stir in the heavy cream thoroughly to add richness and creaminess to the soup.
- Include Optional Bacon: If using, fold in the cooked and crumbled bacon to add smoky flavor and texture.
- Simmer Again: Let the soup cook on low heat for an additional 5-10 minutes, stirring occasionally to meld the flavors.
- Final Seasoning Check: Taste the soup once more and adjust salt, pepper, or spices if necessary.
- Serve with Garnishes: Ladle the soup into bowls and garnish with chopped green onions and shredded cheddar cheese if desired, adding freshness and richness.
- Enjoy: Serve hot, ideally accompanied by crusty bread or crackers for a satisfying meal.
Notes
- Adjust the cayenne pepper quantity to control the heat level according to your taste.
- For a vegetarian option, use vegetable broth and omit the bacon garnish.
- The immersion blender makes blending easier and safer directly in the pot but a countertop blender works just as well.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it dairy-free, substitute heavy cream with coconut milk or a plant-based cream.
