Description
This creamy Cajun potato soup blends tender potatoes, aromatic vegetables, and bold Cajun spices for a comforting, cozy meal. It’s easy to make, adaptable for various diets, and perfect for chilly nights or family gatherings.
Ingredients
- 4 cups russet potatoes, peeled and diced (about 650g)
- 1 large yellow onion, chopped (about 1 cup / 150g)
- 2 celery stalks, chopped (about 1/2 cup / 70g)
- 2 medium carrots, chopped (about 1 cup / 120g)
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons unsalted butter (28g)
- 2 tablespoons all-purpose flour (16g) (or cornstarch for gluten-free)
- 4 cups chicken broth (950ml) (or vegetable broth for vegetarian)
- 1 cup whole milk (240ml) (or dairy-free milk)
- 1/2 cup heavy cream (120ml) (optional, or dairy-free alternative)
- 2 tablespoons Cajun seasoning (16g)
- 1 teaspoon smoked paprika (2g)
- Salt & black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
- Green onions, chopped (for garnish)
- Cooked bacon, crumbled (optional, for topping)
- Shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Peel and dice potatoes, chop onion, celery, and carrots, and mince garlic.
- In a large soup pot over medium heat, melt butter. Add onion, celery, and carrots. Sauté for 5-6 minutes until soft and fragrant, stirring often.
- Add minced garlic and cook for 1 minute. Sprinkle flour over the veggies and stir for another minute until pasty.
- Slowly add chicken broth while stirring to dissolve the flour. Add diced potatoes. Bring to a gentle boil, then reduce heat and simmer uncovered for 15-18 minutes, until potatoes are fork-tender.
- Stir in Cajun seasoning, smoked paprika, salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
- Mash half the potatoes in the pot with a potato masher, or blend about half the soup with an immersion blender until smooth, leaving some chunks.
- Pour in milk and heavy cream. Stir and let simmer for 5 minutes until heated through and thickened. Do not boil after adding dairy.
- Taste and adjust salt or Cajun spice. Adjust consistency with more broth or milk if too thick, or simmer longer if too thin.
- Ladle into bowls and top with green onions, crumbled bacon, shredded cheddar, and parsley as desired. Serve hot.
Notes
For a vegetarian version, use vegetable broth and plant-based dairy. For gluten-free, substitute cornstarch for flour. Adjust Cajun seasoning to taste for desired spice level. Soup thickens as it cools; thin with broth or milk when reheating. Freezes well without toppings. Top with your favorite garnishes like bacon, cheese, or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Cajun
Nutrition
- Serving Size: About 1 1/2 cups (350g) per serving
- Calories: 260
- Sugar: 5
- Sodium: 800
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 3
- Protein: 7
Keywords: Cajun potato soup, creamy potato soup, comfort food, easy soup recipe, spicy soup, Louisiana soup, weeknight dinner, gluten-free option, vegetarian option, cozy soup, winter soup