This hearty Cajun Potato Soup is bold, creamy, and packed with flavor. It’s the perfect comfort food for cool evenings or when you need something filling with a little kick. The Cajun seasoning brings warmth and depth, while the tender potatoes and savory broth create a creamy texture that’s both rustic and satisfying. Whether you’re craving something spicy or need a quick family dinner, this soup delivers with minimal prep and tons of flavor. The base is rich and buttery, and it can be easily adjusted for heat and creaminess, making it perfect for a wide range of palates.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 5 cups russet or Yukon gold potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth)
- 1½ teaspoons Cajun seasoning (adjust to taste)
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1½ cups heavy cream (or half and half)
- 1 tablespoon all-purpose flour (optional for thickening)
- 1 cup shredded cheddar cheese
- Chopped green onions and crispy bacon for garnish (optional)
Preparation
Step 1: Sauté the Base Vegetables
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onion, celery, and red bell pepper. Sauté for 5–7 minutes until vegetables are softened and fragrant.
Step 2: Add Garlic and Seasoning
Stir in the garlic, Cajun seasoning, paprika, thyme, salt, and pepper. Cook for 1 more minute to bloom the spices.
Step 3: Add Potatoes and Broth
Add the diced potatoes to the pot and pour in the chicken broth. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until potatoes are fork-tender.
Step 4: Blend for Creaminess (Optional)
Using an immersion blender, partially blend the soup directly in the pot to create a thick and creamy texture while leaving some potato chunks. Alternatively, transfer half the soup to a blender and process carefully, then return to the pot.
Step 5: Add Cream and Cheese
Stir in the heavy cream and flour (if using). Let simmer for another 5–8 minutes to thicken. Add shredded cheddar cheese and stir until melted and fully incorporated.
Step 6: Adjust and Garnish
Taste and adjust seasoning if needed. If the soup is too thick, add a bit of broth or water. Ladle into bowls and garnish with green onions, crispy bacon, or extra cheese if desired.
Variations
- Use andouille sausage slices for added smoky Cajun flavor
- Swap heavy cream with coconut milk for a dairy-free version
- Add corn kernels or diced carrots for texture and sweetness
- Use sweet potatoes instead of regular potatoes for a twist
- Include shrimp or shredded chicken for extra protein
Cooking Notes
- Use homemade Cajun seasoning to control salt and spice levels
- Flour is optional; soup is creamy even without it thanks to potatoes
- Yukon Gold potatoes hold their shape better; russets make it creamier
- For added heat, sprinkle in cayenne or use spicy Cajun seasoning
- Be careful not to overblend if you want texture in the final soup
Serving Suggestions
- Serve with crusty bread, cornbread, or garlic toast
- Pair with a green salad for a complete meal
- Add a dollop of sour cream on top for extra richness
- Serve in bread bowls for a cozy presentation
- Top with crushed crackers or seasoned croutons
Tips
- Dice potatoes into even sizes to ensure even cooking
- Store leftovers in airtight containers in the fridge for up to 4 days
- Reheat gently on stovetop or microwave with a splash of broth
- Freeze in freezer-safe bags for up to 2 months (leave out cream before freezing)
- Add toppings right before serving to keep them fresh and crisp
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per serving, based on 6 servings)
- Calories: 390
- Protein: 11g
- Fat: 23g
- Carbohydrates: 36g
- Sugar: 4g
- Sodium: 680mg
FAQs
Can I make this Cajun Potato Soup vegetarian?
- Yes, simply use vegetable broth instead of chicken broth and omit any meat-based toppings.
How spicy is this soup?
- The level of heat depends on the Cajun seasoning used. You can adjust the spice level by adding more or less of the seasoning, or include cayenne pepper for extra heat.
Can I make this in a slow cooker?
- Yes. Sauté the veggies first, then transfer all ingredients (except cream and cheese) to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in cream and cheese at the end.
What if I don’t have an immersion blender?
- You can blend part of the soup in a regular blender in batches, then stir it back in. Or mash some of the potatoes with a fork for texture.
Does this soup taste better the next day?
- Yes! Like most soups, the flavors deepen overnight, making it even better the next day.
Conclusion
Cajun Potato Soup is a comforting, creamy, and flavorful dish that hits the spot every time. It’s rich without being too heavy, spicy without being overwhelming, and packed with hearty ingredients that make it perfect for a family dinner or cozy night in. Whether you keep it meatless or add sausage or shrimp, this soup is endlessly customizable. With minimal prep and pantry staples, it’s easy to whip up and guaranteed to satisfy. Make a big batch, it’s even better as leftovers!