Description
Enjoy a creamy Cajun Potato Soup that blends hearty potatoes with zesty Cajun spices, perfect for warming up on chilly days. Customize with toppings like crumbled bacon and cheddar cheese for added flavor.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (red or green), chopped
- 2 stalks celery, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- 1 cup cooked and crumbled bacon (optional)
- 1/4 cup chopped green onions for garnish
- 1/4 cup shredded cheddar cheese for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Once hot, add the chopped onion, bell pepper, and celery. Sauté for about 5-7 minutes, until soft and translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.
- Add the diced potatoes to the pot and stir to combine.
- Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged. Bring to a boil over high heat.
- Once boiling, reduce heat to low and cover. Let simmer for 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup to your desired consistency. Alternatively, transfer in batches to a regular blender, being cautious with the hot liquid.
- For a chunkier texture, blend only half of the soup.
- Stir in the heavy cream until well mixed.
- Add Cajun seasoning, smoked paprika, cayenne pepper, and salt and pepper to taste. Simmer for another 5 minutes to meld flavors.
- Taste and adjust seasoning as needed, adding more cayenne for extra heat if desired.
- If using bacon, stir in the crumbled bacon and let simmer for an additional 5 minutes to warm through.
- Ladle the soup into bowls and serve hot, garnished with chopped green onions and shredded cheddar cheese if desired.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- Adjust the level of cayenne pepper based on your spice preference.
- This soup can be stored in the refrigerator for up to 3 days and reheats well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes