Spicy Cajun Potato Soup
Spicy Cajun Potato Soup is a creamy, cozy, and flavor-packed dinner made with tender potatoes, onion, celery, bell pepper, garlic, broth, and bold Cajun seasoning. This thick and hearty soup is perfect for cold nights, easy weeknight meals, and warm winter dinners when you want something comforting with a little kick.
Equipment
- Large soup pot or Dutch oven
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Immersion Blender
Ingredients
Soup Ingredients
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 pounds russet potatoes, peeled and diced about 900 grams
- 4 cups chicken broth or vegetable broth about 960 ml
- 1.5 cups heavy cream about 360 ml
- 2 to 3 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- salt to taste
Optional Toppings
- 4 slices cooked bacon, crumbled
- 2 green onions, thinly sliced
- 1 cup shredded cheddar cheese about 113 grams
- hot sauce for serving
- chopped parsley for garnish
Instructions
- Heat the olive oil or butter in a large soup pot over medium heat. Add the diced onion, celery, and bell pepper, then cook for 5 to 6 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the diced potatoes, Cajun seasoning, smoked paprika, dried thyme, and black pepper. Stir well so the potatoes are coated in the seasoning.
- Pour in the broth and bring the mixture to a gentle boil. Reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are very tender.
- Use an immersion blender to blend part of the soup until it reaches your preferred texture. For a chunkier soup, blend less. For a smoother soup, blend more, but avoid overblending.
- Lower the heat and stir in the heavy cream. Warm gently for 3 to 5 minutes without boiling. Taste and adjust with salt if needed.
- Ladle the soup into bowls and top with crumbled bacon, green onions, shredded cheddar, hot sauce, or parsley if desired. Serve hot.
Notes
Use russet potatoes for the thickest and fluffiest texture. Start with 2 tablespoons of Cajun seasoning if your blend is salty or extra spicy. Blend only part of the soup for the best texture. For a pescatarian version, use vegetable broth and stir in cooked shrimp near the end. For dairy-free soup, replace the heavy cream with full-fat coconut milk.
Nutrition Facts:
- Calories: 360
- Carbohydrates: 31g
- Protein: 7g
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 70mg
- Sodium: 820mg
- Potassium: 820mg
- Fiber: 4g
- Sugar: 4g
- Vitamin A: 820 IU
- Vitamin C: 32mg
- Calcium: 110mg
- Iron: 2mg