Dinner

Cajun Potato Soup

Name: Cajun Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 4 medium potatoes, peeled and diced; 1 onion, chopped; 2 celery stalks, diced; 1 bell pepper, diced; 3 cloves garlic, minced; 6 cups vegetable broth; 1 cup heavy cream; 1 tablespoon Cajun seasoning; Salt and pepper to taste; 2 tablespoons olive oil; Chopped green onions for garnish

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A warm, comforting bowl of Cajun Potato Soup is a simple way to bring bold flavors and creamy texture to your weeknight menu. This soup blends tender diced potatoes, sautéed vegetables, and a hit of Cajun spice for a slightly smoky, peppery taste. It smells savory and herb-forward as it simmers, and the finished soup is velvety with a little bite from the seasoning and a bright pop from chopped green onions on top.

Recipe Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 280 kcal
Protein: 4 g
Carbohydrates: 22 g
Fat: 19 g
Fiber: 2.5 g
Sugar: 4 g
Sodium: 400 mg

Note: These values are estimates and will vary with the exact brands and amounts you use. Use low-sodium vegetable broth to reduce sodium.

Why Make This Cajun Potato Soup

This soup is fast, cozy, and full of personality. Potatoes give it a thick, creamy mouthfeel without heavy lifting. The Cajun seasoning adds smoky, slightly spicy notes that wake up the simple vegetables. It’s perfect for chilly evenings, casual dinners, or when you want a bowl that feels homemade. If you like a richer version, try this linked version for inspiration: creamy Cajun potato soup.

How to Make Cajun Potato Soup

Make sure you have a large heavy pot. You’ll sauté the vegetables first to build flavor, then simmer the potatoes until tender. Mash some of the potatoes to thicken the broth, stir in cream, taste, and adjust the seasoning. Finish with fresh green onions for color and brightness.

Ingredients:

4 medium potatoes, peeled and diced
1 onion, chopped
2 celery stalks, diced
1 bell pepper, diced
3 cloves garlic, minced
6 cups vegetable broth
1 cup heavy cream
1 tablespoon Cajun seasoning
Salt and pepper to taste
2 tablespoons olive oil
Chopped green onions for garnish

Directions:

Step 1: Preparation

Peel and dice the potatoes into uniform cubes so they cook evenly. Chop the onion, celery, and bell pepper. Mince the garlic. Measure the broth, cream, and Cajun seasoning so everything is ready at the stove.

Step 2: Sautéing Vegetables

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced celery, and diced bell pepper. Sauté until the vegetables soften and smell fragrant, about 5 minutes. Stir often so they don’t brown too quickly.

Step 3: Building and Simmering the Soup

Stir in the minced garlic and cook for another minute until aromatic. Add the diced potatoes and 1 tablespoon Cajun seasoning, stirring to coat the vegetables. Pour in 6 cups of vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook until potatoes are tender, about 15–20 minutes.

Step 4: Finishing and Serving

Once the potatoes are cooked, use a potato masher to mash some of the potatoes in the pot. This thickens the soup while leaving some chunks for texture. Stir in 1 cup heavy cream and taste. Season with salt and pepper as needed. Serve hot, garnished with chopped green onions for a fresh, crunchy finish.

How to Serve Cajun Potato Soup

Serve this soup hot in wide bowls. Top with extra green onions, a drizzle of olive oil, or a sprinkle of extra Cajun seasoning for heat. For a richer bowl, add shredded cheddar or crumbled bacon. Pair it with crusty bread, cornbread, or a simple green salad. For a casual dinner, offer bowls with optional toppings so everyone can customize their heat and richness.

How to Store Cajun Potato Soup

Refrigerator: Cool soup to room temperature, transfer to an airtight container, and store for up to 3–4 days.
Freezer: For longer storage, freeze in a freezer-safe container for up to 2 months. Leave some headroom as the soup will expand.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over medium-low heat, stirring often. Add a splash of broth or milk if the soup seems too thick after cooling. Do not boil heavy cream repeatedly; warm slowly to preserve texture.

Expert Tips for Perfect Cajun Potato Soup

Cut potatoes evenly so they cook in the same time. Smaller dice = faster cooking.
Sauté the vegetables first to build a deep flavor base. Don’t rush this step.
Use low-sodium vegetable broth if you plan to add salt later. You can always add more, but you can’t remove it.
Mash some potatoes in the pot for natural thickening instead of using a thickener like flour.
Taste before serving and adjust the Cajun seasoning or add a pinch of smoked paprika for deeper flavor.
If you want a silky finish, blend half the soup with an immersion blender, then return to the pot.
For a lighter version, swap half-and-half or milk for the heavy cream. Expect a thinner texture.

Delicious Variations

Chicken and Potato: Add shredded cooked chicken for extra protein. Stir it in at the end to warm through.
Smoky Bacon: Cook 4–6 slices of bacon until crisp, crumble them into bowls, and use bacon fat to sauté the vegetables for smoky flavor.
Vegetarian Boost: Stir in cooked white beans or lentils for extra fiber and protein while keeping it vegetarian.
Cheesy Twist: Mix in a cup of shredded cheddar at the finish for a cheese soup feel.
Spicy Cajun: Add diced jalapeño or a dash of cayenne if you like more heat.

Frequently Asked Questions

Q: Can I use russet or Yukon gold potatoes?
A: Yes. Russets break down more and yield a thicker soup. Yukon Gold hold shape better and give a creamier texture. Both work well; pick based on how chunky you want the soup.

Q: Can I make this dairy-free?
A: Yes. Replace heavy cream with canned coconut milk or a plant-based cream for a dairy-free version. Use a neutral-flavored option if you don’t want coconut notes.

Q: How can I reduce the sodium?
A: Use low-sodium vegetable broth and skip adding extra salt until the end. Taste before seasoning. You can also use water plus bouillon cubes to control salt amounts.

Q: Is it possible to make this in a slow cooker?
A: Yes. Sauté the vegetables first for flavor, then add everything to the slow cooker and cook on low for 4–6 hours or high for 2–3 hours until potatoes are tender. Stir in the cream at the end.

Q: Can I freeze this soup with the cream already in it?
A: You can, but cream may separate slightly after freezing. To reduce texture change, freeze without cream and add fresh cream when reheating. If already frozen with cream, reheat gently and whisk to recombine.

Q: What if my soup is too thin?
A: Mash a few more potatoes in the pot, or simmer a bit longer uncovered to reduce the liquid. You can also stir in a small slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water) and simmer until thickened.

Q: Can I add other vegetables?
A: Yes. Small diced carrots or leeks work well. Add harder vegetables earlier in the simmer and softer ones later so everything finishes at the same time.

Conclusion

Give this Cajun Potato Soup a try when you want a quick, comforting meal with bold flavor and creamy texture. It warms the kitchen with savory aromas and makes an easy weeknight dinner or a cozy weekend lunch. For more inspiration and a different take on this classic, check out this recipe: Cajun Potato Soup – I Am Homesteader. Enjoy a bowl and feel free to tweak the spice and creaminess to make it your own.