Creamy Cajun Potato Soup: A Zesty Comfort Bowl (Print Version)
Creamy Cajun Potato Soup brings warm, zesty comfort. My easy recipe with a kick, perfect for chilly evenings. Get the full recipe details here!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American (Cajun-inspired)
Dietary: Vegetarian
# Ingredients:
→ Soup Base Essentials
01 -
2 lbs Yukon Gold potatoes, peeled and 1-inch cubed
02 -
1 large yellow onion, diced
03 -
2 celery stalks, diced
04 -
1 green bell pepper, diced
05 -
4 cloves garlic, minced
06 -
6 cups chicken or vegetable broth
→ Cajun Flavor Builders
07 -
1/2 cup unsalted butter
08 -
1/2 cup all-purpose flour
09 -
2-3 tbsp Cajun seasoning (adjust to taste)
10 -
Salt and freshly ground black pepper to taste
→ Creamy Finishers
11 -
1.5 cups heavy cream
→ Garnish & Kick
12 -
1/4 cup fresh green onions, chopped
13 -
1/4 cup fresh parsley, chopped
14 -
Hot sauce, for serving (optional)
# Instructions:
01 -
First things first, chop up your potatoes into roughly 1-inch cubes. Don't worry about them being perfectly uniform, we're going for rustic charm here, remember? Then, dice your onion, celery, and bell pepper. In a big, heavy-bottomed pot or Dutch oven, melt your butter over medium heat. Once it's shimmering, sprinkle in the flour and whisk constantly for about 2-3 minutes until it forms a light golden roux. This is where I sometimes get distracted and almost burn it, so stay focused! You'll smell a nutty aroma, which is your cue.
02 -
Now, toss in your diced onion, celery, and bell pepper into that lovely roux. Stir them around, letting them soften for about 5-7 minutes. You want them tender-crisp, not mushy. The kitchen will start smelling absolutely incredible, a real testament to the "holy trinity" doing its thing! After they've softened a bit, add your minced garlic and cook for just another minute until it's fragrant. Don't let it burn, that's a mistake I've made before, and burnt garlic is just... sad.
03 -
Pour in your chicken or vegetable broth, scraping up any delicious bits from the bottom of the pot. This is called deglazing, and it adds so much flavor! Stir it all together, then add your cubed potatoes and Cajun seasoning. Give it a good stir, making sure everything is well combined. Bring the mixture to a gentle boil, then reduce the heat, cover the pot, and let it simmer for about 15-20 minutes. You're looking for those potatoes to be fork-tender, easily pierced.
04 -
Once the potatoes are tender, it’s time to make this soup truly creamy! Carefully remove about 1-2 cups of the soup (mostly potatoes and a bit of broth) and blend it with an immersion blender or in a regular blender until smooth. If using a regular blender, be super careful with hot liquids! Pour the blended mixture back into the pot. This step makes the soup wonderfully thick and velvety. Stir in your heavy cream, then taste. This is your moment to adjust the salt, pepper, and more Cajun seasoning if you want a bigger kick. I always add a bit more here!
05 -
Let the soup simmer uncovered for another 5-10 minutes, allowing it to thicken slightly. You want it to be a nice, rich consistency, not watery. Keep an eye on it, stirring occasionally so nothing sticks to the bottom. This is where the flavors really meld and deepen. It’s a beautiful thing to watch, all those vibrant colors coming together in a comforting swirl. My kitchen often gets a little messy here, but it's all part of the process, right?
06 -
Once your Creamy Cajun Potato Soup has reached its glorious, creamy perfection, ladle it into bowls. Top each serving with a generous sprinkle of fresh chopped green onions and parsley. A dash of hot sauce on top is non-negotiable for me, adding that extra zing! The aroma is just incredible at this point – spicy, savory, and so comforting. Serve it up hot and watch everyone just melt into their chairs. This is the good stuff, honestly.
# Notes:
01 -
Don't rush the roux; that golden brown is where the magic lives, trust me!
02 -
Storage advice that actually works from my kitchen trials.
03 -
Substitution I've tried that worked surprisingly well.
04 -
Serving suggestion that makes this dish extra special.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
immersion blender (optional)
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 25-30g
Total Carbohydrate: 30-35g
Protein: 5-7g