Description
This creamy Cajun potato soup combines tender potatoes, sautéed vegetables, and a touch of spice for a comforting dish perfect for chilly days. Enhanced with optional bacon, it’s easy to prepare and sure to impress your guests!
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (green or red), 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 softened and the onion is translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the diced potatoes, mixing well with the sautéed vegetables.
- Add the chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
- Stir in Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Adjust seasoning to taste.
- Use an immersion blender to puree the soup directly in the pot, or carefully transfer to a countertop blender in batches. Blend until smooth, leaving some chunks for texture.
- Stir in the heavy cream until well combined.
- If using, stir in the crumbled bacon for added flavor.
- Allow the soup to simmer for an additional 5-10 minutes on low heat, stirring occasionally.
- Taste the soup and adjust seasoning if necessary.
- Ladle into bowls and garnish with chopped green onions and shredded cheddar cheese if desired.
- Serve hot with crusty bread or crackers.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Adjust the cayenne pepper to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Add a splash of broth or water to thin it out, as it may thicken in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes