Description
Enjoy a warm bowl of Cajun Potato Soup, packed with tender potatoes, sautéed vegetables, and a creamy broth seasoned with Cajun spices. This hearty dish is perfect for cozy nights or sharing with loved ones!
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. Add the chopped onion, bell pepper, and celery. Sauté for about 5-7 minutes until soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the diced potatoes. Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged. Bring to a boil over high heat, then reduce to low and simmer for 15-20 minutes until the potatoes are tender.
- Once the potatoes are tender, stir in the Cajun seasoning, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Adjust seasoning to taste. Use a potato masher or immersion blender to achieve your desired consistency.
- Stir in the heavy cream until well mixed. If using, add the crumbled bacon. Let the soup simmer for an additional 5 minutes, stirring occasionally.
- Taste the soup one last time and adjust seasoning if necessary. Ladle into bowls and top with chopped green onions and shredded cheddar cheese if desired. Serve hot and enjoy!
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- Adjust the cayenne pepper to control the spice level according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes