Description
This Hearty Cajun Potato Soup is a comforting and flavorful dish featuring tender russet potatoes simmered in a rich, spiced broth with onions, bell peppers, garlic, and Cajun seasoning. Finished with creamy heavy cream and melted cheddar cheese, it’s a perfect bowl of warmth and zest for any occasion.
Ingredients
Scale
Soup Base
- 6 tablespoons (85g) unsalted butter
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 tablespoon minced garlic
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 4 cups (960ml) chicken broth
- 6 medium russet potatoes, peeled and diced
Finishing Touches
- 1 cup (240ml) heavy cream
- 1 cup (115g) shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add diced onion and red bell pepper, sautéing for 5–6 minutes until they soften. Then stir in minced garlic, Cajun seasoning, salt, black pepper, and smoked paprika, cooking for an additional 1 minute to release the spices’ aromas.
- Add Potatoes and Broth: Pour in the chicken broth and add the diced russet potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15–20 minutes, or until the potatoes become tender when pierced with a fork.
- Blend for Creaminess (Optional): To create a creamier texture, use an immersion blender to partially blend the soup directly in the pot. Alternatively, blend 1–2 cups of the soup in a blender and then pour it back into the pot, mixing well.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese, mixing until everything is smoothly combined and the cheese has melted. Taste and adjust seasoning if necessary.
- Serve and Garnish: Ladle the hot soup into bowls, then garnish with chopped fresh parsley, additional cheese, or a sprinkle of smoked paprika for extra flavor and visual appeal. Serve immediately.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and use a plant-based cheddar cheese alternative.
- You can adjust the level of spiciness by increasing or decreasing the Cajun seasoning.
- The blending step is optional but adds a luxurious creamy texture to the soup.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
- Russet potatoes work best due to their starchy nature which thickens the soup nicely.
