Hearty Cajun Potato Soup: Creamy, Spicy Comfort (Print Version)
Cajun Potato Soup brings warm, spicy comfort to your table. My secret recipe for a flavorful, creamy bowl perfect for any night.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Cajun
Dietary: Vegetarian (can be vegan)
# Ingredients:
→ Soup Base Essentials
01 -
2 tbsp olive oil
02 -
1 large yellow onion, chopped
03 -
2 celery stalks, chopped
04 -
1 green bell pepper, chopped
05 -
4 cloves garlic, minced
06 -
2 lbs russet potatoes, peeled and diced
→ Flavor Powerhouses
07 -
1-2 tbsp Cajun seasoning (adjust to taste)
08 -
6 cups vegetable broth (low sodium preferred)
09 -
1 (14.5 oz) can fire-roasted diced tomatoes, undrained
→ Creamy Finishers
10 -
1/2 cup heavy cream
11 -
2 tbsp unsalted butter
→ Garnish & Kickers
12 -
2 green onions, sliced
13 -
1/4 cup fresh parsley, chopped
14 -
Hot sauce, for serving (optional)
# Instructions:
01 -
Start by warming a couple tablespoons of olive oil in a large pot or Dutch oven over medium heat. Toss in your chopped onion, celery, and green bell pepper – that’s our holy trinity! Sauté them gently until they start to soften, about 5-7 minutes. You want them tender, not browned, releasing all their sweet aromas. This is where the magic starts for any incredible Cajun Potato Soup, filling your kitchen with the most amazing smells, setting the stage for flavor.
02 -
Now, add your minced garlic and a generous tablespoon or two of Cajun seasoning. Stir constantly for about a minute until fragrant. Oh, that smell! It’s spicy, earthy, and just so inviting. Be careful not to burn the garlic; trust me, I’ve done it before, and there’s no coming back from burnt garlic. It’s a bitter, sad mistake. This quick toast of the spices really wakes them up, infusing the base of your Cajun Potato Soup with deep, complex flavors.
03 -
Next, dump in your peeled and diced russet potatoes, followed by the vegetable broth and diced tomatoes. Give it all a good stir to combine. Make sure those potatoes are mostly submerged in the liquid; if not, add a little more broth or water until they are. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. Patience, my friend, is key for a truly tender Cajun Potato Soup.
04 -
Once the potatoes are tender, grab an immersion blender and carefully blend the soup directly in the pot until it reaches your desired consistency. I like some small chunks of potato left for texture, but if you want it super smooth, go for it! If you don't have an immersion blender, you can carefully transfer batches to a regular blender (vent the lid!) and blend until smooth, then return to the pot. This is where the soup really starts to look like a comforting Cajun Potato Soup.
05 -
Reduce the heat to low. Stir in the heavy cream and the pat of unsalted butter until everything is beautifully combined and heated through. Don't let it boil once the cream is added, or it might curdle – learned that the hard way, oops! Taste and adjust the seasoning. This is the moment to add more salt, pepper, or even a little extra Cajun seasoning if you like more heat. This is the 'oh my gosh' moment for your Cajun Potato Soup.
06 -
Ladle your warm, creamy Cajun Potato Soup into bowls. Garnish generously with fresh chopped green onions and parsley. A dash of your favorite hot sauce on top wouldn't hurt either, if you're feeling extra daring! Serve immediately with some crusty bread for dipping. The vibrant green of the herbs against the rich, creamy soup just looks so inviting, promising a delicious, comforting meal.
# Notes:
01 -
Always taste and adjust your seasoning *before* adding the cream.
02 -
Don't over-blend the potatoes if you're using a powerful blender; it can make the soup gummy.
03 -
If freezing, consider adding the cream when reheating for the best texture.
04 -
For extra flavor, roast some of the potatoes before adding them to the pot.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
sharp knife
04 -
immersion blender (or regular blender)
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 8g