Description
This Cajun Potato Soup recipe is a comforting and flavorful dish perfect for chilly days. Creamy and slightly spicy, it’s sure to warm you up from the inside out.
Ingredients
Scale
Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 celery stalks (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 1/2 pounds Yukon gold or russet potatoes (peeled and diced)
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 cup shredded cheddar cheese
- 2 green onions (sliced)
- Chopped parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat butter and olive oil over medium heat.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the diced potatoes, Cajun seasoning, smoked paprika, salt, and pepper.
- Pour in the broth and bring to a boil.
- Use an immersion blender to blend part of the soup directly in the pot, leaving some chunks for texture.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning as needed.
- Serve hot, topped with green onions and parsley if desired.
Add the onion, celery, and red bell pepper and sauté for 5 to 6 minutes until softened.
Stir well to coat the vegetables in the spices.
Reduce heat and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
Notes
- For extra heat, add a pinch of cayenne or a dash of hot sauce.
- You can also add cooked andouille sausage or shredded chicken for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
