Description
This Cajun Potato Soup is a creamy, comforting dish packed with flavorful spices and tender potatoes. Sautéed vegetables combined with rich cream and cheddar cheese create a hearty and satisfying soup, perfect for a cozy meal. With a perfect balance of Cajun seasoning and smoked paprika, this recipe delivers a spicy kick with every spoonful.
Ingredients
Scale
Vegetables
- 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
- 2 green onions, sliced
- Chopped parsley for garnish (optional)
Seasonings and Spices
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Fats
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream or half-and-half
Cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, celery, and red bell pepper, sautéing for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until it becomes fragrant, being careful not to burn it.
- Spice and Potato Addition: Add the diced potatoes along with the Cajun seasoning, smoked paprika, salt, and black pepper. Stir thoroughly to coat the potatoes and vegetables evenly with the spices.
- Add Broth and Simmer: Pour in the low-sodium chicken or vegetable broth and increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for 15 to 20 minutes or until the potatoes are tender and can be easily pierced with a fork.
- Partial Blending: Use an immersion blender to blend part of the soup directly in the pot, blending some but not all of the potatoes to maintain a balance of creamy and chunky texture.
- Add Cream and Cheese: Stir in the heavy cream or half-and-half and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup becomes creamy and smooth.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning if necessary. Serve the soup hot, garnished with sliced green onions and chopped parsley if desired.
Notes
- For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- For a heartier soup, add cooked andouille sausage or shredded chicken.
- Use vegetable broth and omit meat to keep the soup vegetarian.
- You can substitute half-and-half for heavy cream for a lighter option.
