Hearty Cajun Potato Soup: A Comforting Bowl (Print Version)

Creamy, spicy Cajun Potato Soup recipe. Learn my tricks for a hearty, flavorful bowl that warms you right up, perfect for any evening.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Cajun
Dietary: Vegetarian (can be made vegan with swaps)

# Ingredients:

→ Main Ingredients

01 - 2 lbs Russet or Yukon Gold potatoes, peeled and 1-inch diced
02 - 1 large yellow onion, finely diced
03 - 2 celery stalks, finely diced
04 - 1 green bell pepper, finely diced

→ Flavor Boosters

05 - 4-6 cloves garlic, minced (or more, honestly)
06 - 2 tbsp Cajun seasoning (low-salt preferred)
07 - 6 cups chicken broth (or vegetable broth for vegetarian)

→ Creamy Base

08 - 4 tbsp unsalted butter
09 - 4 tbsp all-purpose flour
10 - 1 cup heavy cream

→ Finishing Touches

11 - 2 green onions, sliced (for garnish)
12 - 1/2 cup crispy bacon bits (optional, for garnish)
13 - 1/2 cup shredded cheddar cheese (optional, for garnish)

# Instructions:

01 - First things first, get all your chopping done. Dice your onion, celery, and bell pepper into small, even pieces – we're building layers here. Peel and dice your potatoes into roughly 1-inch cubes so they cook evenly. This is where I always try to put on some good music, because chopping can feel like a chore, but it's crucial for getting that perfect texture in your Cajun Potato Soup. Trust me, uniform pieces make a difference!
02 - In a large pot or Dutch oven, melt the butter over medium heat. Once it’s bubbly, whisk in the flour and cook for 2-3 minutes, stirring constantly, until it forms a light blonde roux. Don't let it burn! This is where I almost always get distracted by my phone, but a burnt roux is a ruined soup, so stay focused! Then, add your diced onion, celery, and bell pepper. Sauté them until they soften, about 5-7 minutes. Oh, that smell? That’s the start of something amazing, honestly.
03 - Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot – that's pure flavor! Add your diced potatoes and the Cajun seasoning. Stir it all together, bring it to a simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. This is the part where the kitchen starts smelling incredible, and I usually sneak a taste of the broth, just to check the seasoning, of course!
04 - Once the potatoes are tender, take about half of them out of the pot and gently mash them in a separate bowl. You don't want a completely smooth mash, just enough to break them down and help thicken the soup later. Or, if you're feeling adventurous, use an immersion blender directly in the pot, but only for a few pulses! I learned the hard way that over-blending makes it gluey. Return the mashed potatoes to the pot. This step adds so much body to your Cajun Potato Soup, it's a game-changer.
05 - Reduce the heat to its lowest setting. Pour in the heavy cream and stir gently until everything is combined and warmed through. Be careful not to boil the soup once the cream is added, or it might separate. Taste and adjust the seasoning – maybe a little more salt, a little more Cajun spice if you like an extra kick. This is where I often add a dash of hot sauce if I'm feeling extra bold. It’s all about making it *your* Cajun Potato Soup!
06 - Ladle your rich, creamy Cajun Potato Soup into bowls. Now for the fun part: garnishes! Sprinkle generously with fresh chopped green onions, crispy bacon bits (if you're using them), and a handful of shredded cheddar cheese. The cheese will melt beautifully into the hot soup, creating these little pockets of deliciousness. This is the moment of truth, and honestly, it looks and smells absolutely divine every single time!

# Notes:

01 - Don't rush the roux! Cooking it slowly to a light blonde color is key for flavor and preventing a raw flour taste.
02 - Mashing *some* of the potatoes rather than all of them gives you that perfect chunky-creamy texture without being a puree.
03 - Taste, taste, taste! Cajun seasoning varies, so always adjust salt and spice levels at the end to suit your palate.
04 - For an extra layer of flavor, roast your potatoes before adding them to the soup. It adds a lovely depth!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Potato masher
03 - Whisk
04 - Cutting board
05 - Knife

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 25g
Total Carbohydrate: 25g
Protein: 8g

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