Description
A creamy and flavorful Cajun Potato Soup that combines the richness of potatoes with aromatic spices for a comforting meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 2 stalks celery, chopped
- 1 carrot, chopped
- 4 cups chicken stock or vegetable stock
- 1 teaspoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled (optional)
- 2 green onions, sliced for garnish
- Fresh parsley, chopped for garnish
Instructions
- In a large pot over medium heat, warm the olive oil. Add the chopped onion, garlic, bell pepper, celery, and carrot. Sauté these vegetables until softened, about 5–7 minutes.
- Add the diced potatoes to the pot and mix well.
- Pour in the chicken or vegetable stock, ensuring the potatoes are fully submerged. Bring to a boil, then lower to simmer.
- Stir in the Cajun seasoning, smoked paprika, cayenne pepper, thyme, salt, and black pepper. Let the soup simmer covered for about 20–25 minutes until the potatoes are tender.
- Using an immersion blender, partially blend the soup to your preferred consistency.
- Stir in the heavy cream and shredded cheddar cheese, heating through until the cheese melts completely.
- Serve hot, garnished with crumbled bacon, sliced green onions, and freshly chopped parsley.
Notes
For a dairy-free option, replace heavy cream with coconut milk and leave out the cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg