Description
This Cajun Potato Soup is a creamy, flavorful comfort food packed with tender potatoes and a perfect blend of Cajun spices. Sautéed vegetables provide a savory base, while the addition of cheddar cheese and cream gives the soup a rich, velvety texture. It is an easy and hearty recipe ideal for warming up chilly days or enjoying a satisfying weeknight dinner.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Main Ingredients
- 1 1/2 pounds Yukon gold or russet potatoes, peeled and diced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken or vegetable broth
Finishing Ingredients
- 1 cup heavy cream or half-and-half
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions
- Hot sauce to taste (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, bell pepper, and chopped celery. Sauté for 5 to 6 minutes until the vegetables are softened and aromatic.
- Add Spices and Garlic: Stir in the minced garlic, Cajun seasoning, smoked paprika, dried thyme, salt, and black pepper. Cook for about 1 minute until the spices release their fragrance.
- Cook Potatoes: Add the peeled and diced potatoes along with the broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Blend Soup: Use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and then return it to the pot.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is melted and the soup is smooth and creamy.
- Season and Serve: Taste the soup and adjust seasoning as needed. Add a dash of hot sauce if you like extra heat. Garnish with chopped green onions before serving.
Notes
- For a heartier soup, stir in cooked sausage or bacon before serving.
- To make this recipe vegetarian, use vegetable broth and omit meat-based toppings.
- Use Yukon gold potatoes for a creamier texture or russet potatoes for a fluffier consistency.
- If preferred, substitute heavy cream with half-and-half for a lighter version.
