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A bowl of creamy Cajun Potato Soup is shown as the featured image for the recipe.

BEST Cajun Potato Soup EVER

This Cajun Potato Soup captures the essence of Louisiana with a creamy base, flavorful potatoes, and a spicy Cajun kick. The recipe focuses on layering flavors and controlling the heat to create a comforting and unforgettable soup experience. Garnish with bacon and green onions for the perfect finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional
  • 4 cups chicken broth
  • 2 pounds russet potatoes, peeled and cubed
  • 1 cup heavy cream
  • ½ cup milk whole or 2%
  • 1 cup shredded cheddar cheese
  • ½ cup cooked and crumbled bacon
  • ¼ cup chopped green onions
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • Immersion blender or regular blender
  • Ladle
  • Bowls

Method
 

  1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and bell pepper and cook until softened, about 5-7 minutes. Add the garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using) and cook for another minute, until fragrant.
  2. Build the Broth: Pour in the chicken broth and bring to a simmer.
  3. Cook the Potatoes: Add the cubed potatoes to the pot. Bring the soup back to a simmer, then reduce heat and cook until the potatoes are tender, about 15-20 minutes.
  4. Thicken and Creamify: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
  5. Add Dairy and Cheese: Reduce the heat to low. Gradually stir in the heavy cream and milk, making sure the soup doesn't boil. Add the shredded cheddar cheese and stir until melted and smooth.
  6. Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with cooked bacon and chopped green onions.

Notes

Adjust the amount of Cajun seasoning and cayenne pepper to your preferred spice level. For a milder soup, omit the cayenne pepper. Use room-temperature dairy to prevent curdling. You can also add andouille sausage, shrimp, or crawfish for a more authentic Cajun flavor. Soup can be stored in an airtight container in the refrigerator for up to 3 days.