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Cajun Potato Soup

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3.9 from 58 reviews

A creamy and flavorful Cajun Potato Soup that warms both body and soul, perfect for chilly nights. This hearty soup blends tender potatoes, aromatic vegetables, and bold Cajun spices, finished with cream and cheddar for a rich, comforting bowl.

Ingredients

Scale

Vegetables

  • 4 large russet potatoes, peeled and diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (red or green)
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 2 green onions, sliced for garnish
  • Fresh parsley, chopped for garnish

Liquids

  • 1 tablespoon olive oil
  • 4 cups chicken stock or vegetable stock
  • 1 cup heavy cream

Seasonings & Spices

  • 1 teaspoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste

Dairy & Extras

  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled (optional)

Instructions

  1. Heat olive oil and sauté vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions, garlic, bell pepper, celery, and carrot to the pot. Sauté until the vegetables soften, about 5-7 minutes.
  2. Add potatoes: Stir in the diced potatoes, ensuring they are well mixed with the sautéed vegetables.
  3. Add stock and spices: Pour in the chicken or vegetable stock, making sure the potatoes are fully submerged. Increase the heat until the mixture comes to a boil. Once boiling, reduce the heat to a simmer and add Cajun seasoning, smoked paprika, cayenne pepper, thyme, salt, and black pepper. Stir well to blend the flavors.
  4. Simmer until tender: Cover the pot and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
  5. Partially blend the soup: Using an immersion blender, blend the soup partially to maintain some texture. Alternatively, transfer half the soup to a blender, puree it, and then return it to the pot for a creamy yet chunky consistency.
  6. Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese, allowing the soup to heat until the cheese is completely melted and incorporated.
  7. Adjust consistency and seasoning: Taste and adjust the seasoning as needed. If the soup is too thick, add more stock or cream to reach your desired consistency.
  8. Serve and garnish: Serve the soup hot, garnished with crumbled bacon (if using), sliced green onions, and fresh parsley. Enjoy your comforting Cajun Potato Soup!

Notes

  • For a vegetarian option, skip the bacon and use vegetable stock.
  • This soup pairs wonderfully with crusty bread or a light green salad.
  • If you prefer less spice, reduce or omit the cayenne pepper.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://yumfoodusa.com/cajun-potato-soup/