Imagine coming home after a long day, craving something warm, comforting, and packed with flavor. You don’t want to spend hours in the kitchen, but you also don’t want to sacrifice taste. That’s where Cajun Potato Soup comes in! Quick to prepare, surprisingly healthy, and bursting with authentic Cajun spices, this soup is the perfect solution for a satisfying and easy meal. I’ve relied on this recipe for years and it never fails to bring a smile to my face, (and fill my tummy!).
Why You Will Love This Recipe
My grandmother, a Louisiana native, used to make a simplified version of this soup on chilly evenings. It wasn’t fancy, but it was always made with love and the warming spices would instantly chase away the cold. This Cajun Potato Soup recipe is my attempt to recreate that feeling of home and comfort, but updated for a modern, busy lifestyle. One spoonful and I’m transported back to her cozy kitchen, sharing stories and laughter around the table. It’s more than just soup; it’s a connection to my roots.
Ingredients
- Base:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- 4 cups chicken broth
- Potatoes & Flavor:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 2 teaspoons Cajun seasoning (store-bought or homemade mix)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Creamy Finish:
- 1/2 cup heavy cream (or milk alternative for a lighter version)
- 2 green onions, chopped, for garnish
Step-by-Step Instructions for Making the Recipe
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, garlic, bell pepper, and celery. Cook until softened, about 5-7 minutes.
- Add Broth & Seasoning: Pour in the chicken broth. Stir in the Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper.
- Simmer the Potatoes: Add the cubed potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend (Optional): For a smoother soup, use an immersion blender to partially blend the soup. Be careful not to over-blend; you want some potato chunks remaining for texture. Alternatively, you can carefully transfer a portion of the soup to a regular blender.
- Add Cream & Serve: Stir in the heavy cream (or milk alternative). Heat through but do not boil.
- Garnish & Enjoy: Ladle the Cajun Potato Soup into bowls. Garnish with chopped green onions. Serve hot and enjoy!
Cajun Potato Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, garlic, bell pepper, and celery. Cook until softened, about 5-7 minutes.2 tablespoons olive oil, 1 medium onion, 2 cloves garlic, 1 green bell pepper, 1 stalk celery
- Pour in the chicken broth. Stir in the Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper.4 cups chicken broth, 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, Salt and pepper
- Add the cubed potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.2 pounds Yukon Gold potatoes
- For a smoother soup, use an immersion blender to partially blend the soup. Be careful not to over-blend; you want some potato chunks remaining for texture. Alternatively, you can carefully transfer a portion of the soup to a regular blender.
- Stir in the heavy cream (or milk alternative). Heat through but do not boil.1/2 cup heavy cream
- Ladle the Cajun Potato Soup into bowls. Garnish with chopped green onions. Serve hot and enjoy!2 green onions
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