Cajun Potato Soup is a creamy, flavorful dish that brings together tender potatoes, a rich broth, and a perfect balance of Cajun spices. The combination of heat from the Cajun seasoning and the smoothness of heavy cream makes this soup both hearty and satisfying. It's an easy, comforting meal that’s perfect for cozy nights.

Cajun Potato Soup

Why You’ll Love This Recipe

I absolutely love how this soup manages to be both spicy and comforting at the same time. The bold flavors from the Cajun seasoning give the soup a nice kick, while the cream and cheese bring it all together into a rich, velvety texture. The potatoes become perfectly tender as they simmer in the broth, soaking up all the flavors. It’s a dish that fills me up and warms me from the inside out, making it a perfect comfort food option for any occasion.

Ingredients

1 tablespoon vegetable oil
1 large onion, diced (about 1 cup)
½ cup diced celery (about 1 rib)
½ red bell pepper, seeded and diced
2 teaspoons garlic, minced
1 teaspoon Cajun seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
4 cups (960 g) chicken broth
4 large russet potatoes, peeled and cubed
½ cup (119 g) heavy whipping cream
1 cup (113 g) mild cheddar cheese, shredded
Parsley, chopped for garnish

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot over medium heat, add the vegetable oil. Once hot, add the diced onion, celery, and red bell pepper. Cook until softened, about 5-8 minutes. Add the minced garlic and cook for an additional minute.
Add the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Stir to combine, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
Stir in the heavy whipping cream and shredded cheddar cheese, continuing to simmer for an additional 5 minutes, or until everything is heated through and the cheese has melted.
Garnish with chopped parsley before serving.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

Vegetarian Version: If I want to make the soup completely vegetarian, I can simply switch to vegetable broth instead of chicken broth. Adding extra vegetables like carrots or mushrooms can enhance the flavor and texture.
Spice Level: The beauty of this recipe is that I can control the heat. If I prefer a milder soup, I can reduce or omit the cayenne pepper or adjust the amount of Cajun seasoning.
Cheese Choices: While cheddar is my go-to, I could easily switch it up with Monterey Jack, Gouda, or even a spicy pepper jack for more flavor and kick.

Storage/Reheating

Refrigeration: I let the soup cool to room temperature and then transfer it to an airtight container. It stores in the fridge for up to 3-4 days.
Freezing: This soup freezes well, so I can store it in the freezer for 2-3 months. When I’m ready to reheat, I let it thaw in the fridge overnight, then warm it on the stovetop. If the cream separates a bit, I just stir it back together.

FAQs

How can I make the soup thicker?

To thicken the soup, I can use an immersion blender to puree a portion of the soup directly in the pot or remove a couple of cups, blend it, and then return it to the pot. Letting the soup simmer uncovered will also help it reduce and thicken naturally.

Can I add other vegetables to the soup?

Yes, I can definitely add more vegetables to the soup. Carrots, corn, or even spinach are great options for adding extra flavor and nutrients. If I decide to add more vegetables, I may need to adjust the cooking time a little.

Is it necessary to peel the potatoes?

Peeling the potatoes is optional. If I prefer a smoother texture, I can peel them, but leaving the skins on adds more texture and nutrients to the soup.

Can I make this soup in a slow cooker?

Yes, I can make this soup in a slow cooker. After sautéing the vegetables and garlic, I would transfer them to the slow cooker, add the remaining ingredients, and cook on low for 6-7 hours or high for 3-4 hours. Stir in the cream and cheese in the last 30 minutes of cooking.

What can I serve with Cajun Potato Soup?

This soup pairs wonderfully with crusty bread, cornbread, or a fresh salad. If I’m in the mood for something extra indulgent, I love serving it with garlic bread or buttermilk biscuits.

Conclusion

Cajun Potato Soup is a delightful and satisfying dish that offers a creamy, flavorful base with just the right amount of spice. Whether enjoyed on its own or paired with a side of bread, it’s sure to warm you up and keep you coming back for more. It’s simple to make and even easier to customize, making it a great go-to comfort food that’s sure to please.

Cajun Potato Soup

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Author: Sue
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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Description

Cajun Potato Soup is a creamy, flavorful dish that combines tender potatoes, a rich broth, and a perfect balance of Cajun spices for a hearty and comforting meal.

Instructions

In a large pot over medium heat, add the vegetable oil. Once hot, add the diced onion, celery, and red bell pepper. Cook until softened, about 5-8 minutes. Add the minced garlic and cook for an additional minute.
Add the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Stir to combine, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
Stir in the heavy whipping cream and shredded cheddar cheese, continuing to simmer for an additional 5 minutes, or until everything is heated through and the cheese has melted.
Garnish with chopped parsley before serving.

Notes

Vegetarian Version: Use vegetable broth instead of chicken broth and add extra vegetables like carrots or mushrooms for enhanced flavor and texture.
Spice Level: Adjust the amount of Cajun seasoning or cayenne pepper to control the heat.
Cheese Choices: Swap cheddar for Monterey Jack, Gouda, or spicy pepper jack for different flavor profiles.