Craving a bowl of pure comfort that’s also quick, healthy, and bursting with flavor? Then you absolutely need to try Cajun Potato Soup. It’s the kind of dish that warms you from the inside out, a vibrant blend of creamy potatoes, smoky spices, and just the right kick of heat. As a busy mom, I’m always looking for meals that are both delicious and easy to whip up – and this soup ticks all the boxes!
Why You Will Love This Recipe
My first taste of Cajun Potato Soup was during a trip to New Orleans years ago. I remember strolling through the French Quarter and stumbling upon a cozy little restaurant. The aroma wafting from their kitchen was intoxicating, and I instantly knew I had to try it. That first spoonful was a revelation – creamy, spicy, and oh-so-comforting. I’ve been chasing that flavor ever since, and this recipe is as close as I’ve gotten to capturing that magical taste in my own kitchen.
Ingredients
- Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- Aromatics & Vegetables:
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- Broth & Dairy:
- 4 cups chicken broth (low sodium)
- 1 cup milk (or half-and-half for extra creaminess)
- 1/2 cup sour cream
- Spices & Seasonings:
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Protein (optional):
- 4 slices cooked bacon, crumbled (or Andouille sausage, sliced)
- Garnish (optional):
- Chopped green onions
- Shredded cheddar cheese
Step-by-Step Instructions for Making the Recipe
- Sauté the Aromatics: In a large pot or Dutch oven, sauté the onion, garlic, bell pepper, and celery over medium heat until softened.
- Add Potatoes and Broth: Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender. This takes about 15-20 minutes.
- Blend for Creaminess: Use an immersion blender to partially blend the soup until it reaches your desired consistency (some chunks are great!). Alternatively, carefully transfer portions of the soup to a regular blender and blend until smooth, then return to the pot.
- Stir in Dairy & Spices: Stir in the milk (or half-and-half), sour cream, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
- Heat Through: Heat gently for a few minutes, being careful not to boil.
- Add optional Protein (if using): Stir in cooked bacon or pieces of Andouille sausage.
- Serve and Enjoy: Ladle into bowls and garnish with chopped green onions and shredded cheddar cheese (optional). Serve hot.
Cajun Potato Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, sauté the onion, garlic, bell pepper, and celery over medium heat until softened.1 medium yellow onion, 2 cloves garlic, 1 green bell pepper, 1 celery stalk
- Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender. This takes about 15-20 minutes.2 lbs Yukon Gold potatoes, 4 cups chicken broth
- Use an immersion blender to partially blend the soup until it reaches your desired consistency (some chunks are great!). Alternatively, carefully transfer portions of the soup to a regular blender and blend until smooth, then return to the pot.
- Stir in the milk (or half-and-half), sour cream, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.1 cup milk, 1/2 cup sour cream, 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, Salt and pepper
- Heat gently for a few minutes, being careful not to boil.
- Stir in cooked bacon or pieces of Andouille sausage.4 cooked bacon
- Ladle into bowls and garnish with chopped green onions and shredded cheddar cheese (optional). Serve hot.Chopped green onions, Shredded cheddar cheese
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