Description
This creamy Cajun potato soup is a comforting, easy-to-make fall dinner featuring tender potatoes, a rich, velvety base, and bold Cajun spices. It’s quick, crowd-pleasing, and perfect for cozy evenings or busy weeknights.
Ingredients
- 4 large russet potatoes (about 2 lbs), peeled and diced
- 1 medium yellow onion, finely chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 1 cup heavy cream (or half-and-half/coconut cream for lighter/dairy-free)
- 1 cup shredded sharp cheddar cheese (optional)
- 1/2 cup sour cream (or Greek yogurt)
- Salt and pepper, to taste
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Chopped green onions (optional topping)
- Crispy bacon bits (optional topping, skip for vegetarian)
- Extra shredded cheese (optional topping)
- Fresh parsley (optional topping)
- Hot sauce, for serving (optional topping)
Instructions
- Peel and dice potatoes into 1-inch cubes. Chop onion and celery finely. Mince garlic and set all vegetables aside.
- In a large soup pot, melt butter over medium heat. Add onion and celery, stirring until soft and translucent (about 3-4 minutes). Add garlic and sauté for another minute until fragrant.
- Sprinkle in all Cajun spices. Stir constantly for 1-2 minutes until aromatic and the butter turns reddish.
- Add diced potatoes and pour in chicken broth. Stir, scraping up any brown bits from the bottom.
- Bring to a gentle boil, then lower heat and simmer uncovered for 15-20 minutes, until potatoes are fork-tender but not falling apart. Stir occasionally.
- Remove pot from heat. Blend soup with an immersion blender until mostly smooth, leaving some chunks for texture. If using a regular blender, cool soup slightly and blend in batches.
- Return pot to low heat. Stir in heavy cream, shredded cheddar, and sour cream. Mix until cheese melts and soup is silky. Taste and adjust seasoning as needed.
- Ladle soup into bowls. Top with green onions, bacon, extra cheese, parsley, or hot sauce. Serve hot.
Notes
For a vegetarian version, use vegetable broth and skip bacon. For dairy-free, substitute olive oil, coconut cream, and dairy-free cheese. Adjust spice level by changing cayenne or adding more sour cream. If soup thickens too much, add extra broth. For best texture, blend about 80% of the soup, leaving some chunks. Store leftovers in the fridge up to 4 days or freeze up to 2 months (add cheese and sour cream after reheating).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Cajun
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 320
- Sugar: 4
- Sodium: 780
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 4
- Protein: 7
Keywords: Cajun potato soup, creamy soup, fall dinner, comfort food, easy soup, spicy potato soup, gluten-free, vegetarian option