Description
This Cajun Potato Soup recipe is a hearty and comforting bowl of creamy potato soup infused with bold Cajun spices. Featuring diced potatoes, a medley of sautéed vegetables, and a rich blend of cheese and cream, this soup offers the perfect balance of spicy and savory flavors. Garnished with crispy bacon and fresh green onions, it’s an ideal dish for chilly days and a crowd-pleaser that warms you from the inside out.
Ingredients
Scale
Base and Seasoning
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- 4 cups diced potatoes (Yukon Gold or Russet)
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
Dairy and Garnishes
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon (optional)
- 2 green onions, sliced
Instructions
- Sauté Vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion, celery, and bell pepper. Cook for 5–7 minutes until vegetables are softened and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, Cajun seasoning, smoked paprika, and dried thyme. Cook for another minute until the spices release their aroma, ensuring a flavorful base.
- Cook Potatoes in Broth: Add the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook uncovered for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend Soup for Texture: Using an immersion blender, partially blend the soup to thicken the texture while leaving some chunks for a hearty consistency. Alternatively, leave it completely chunky if preferred.
- Add Cream and Cheese: Stir in the heavy cream or half-and-half and shredded cheddar cheese. Continue cooking for 2–3 minutes, stirring occasionally, until the cheese melts completely and the soup becomes creamy.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve hot, garnished with crumbled bacon (if using) and sliced green onions for added flavor and texture.
Notes
- For a spicier soup, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- To make this soup vegetarian, use vegetable broth and omit the bacon garnish.
- This soup pairs wonderfully with cornbread or crusty bread on the side for a complete meal.
- You can substitute half-and-half with heavy cream for a richer texture or milk for a lighter version.
