Creamy Cajun Potato Soup: A Hearty Weeknight Comfort (Print Version)

Warm up with this comforting Creamy Cajun Potato Soup! Rich, spicy, and satisfying, it's a hug in a bowl for chilly evenings.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Cajun
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Soup Foundation

01 - 2 tbsp unsalted butter
02 - 2 tbsp all-purpose flour
03 - 1 large yellow onion, chopped
04 - 2 stalks celery, chopped
05 - 1 green bell pepper, chopped
06 - 4 cloves garlic, minced
07 - 6 cups chicken broth (low sodium)
08 - 2 lbs Russet or Yukon Gold potatoes, peeled and diced

→ Cajun Flavor Boosters

09 - 2-3 tbsp Cajun seasoning (adjust to taste)
10 - 1 tsp smoked paprika
11 - 1/2 tsp cayenne pepper (optional, or to taste)
12 - Salt and black pepper to taste

→ Creamy Finish

13 - 1 1/2 cups heavy cream

→ Fresh Garnish

14 - 1/4 cup fresh green onions, chopped
15 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, melt your butter in a big pot or Dutch oven over medium heat. Once it’s shimmering, whisk in the flour to create a roux. You’re looking for a light golden color, like peanut butter. This usually takes a few minutes, maybe 3-5. Don't walk away; a burned roux is a sad roux! Once it's ready, toss in your chopped onion, celery, and bell pepper—the holy trinity! Sauté them until they start to soften, about 5-7 minutes. I love how the kitchen begins to smell sweet and savory at this point, it just sets the stage perfectly for this Creamy Cajun Potato Soup.
02 - Now, stir in your minced garlic. Let it cook for just about a minute until it’s fragrant. You don't want to burn it, because burnt garlic is bitter, and nobody wants that! Next, pour in the chicken broth, scraping up any delicious bits stuck to the bottom of the pot. This is where all those flavors start to meld. Add your Cajun seasoning and smoked paprika. Give it a good stir. I always take a deep breath here, inhaling that amazing aroma; it’s just so inviting. Bring this mixture to a gentle simmer.
03 - Add your peeled and diced potatoes to the simmering broth. Make sure they're mostly submerged. Bring the soup back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. You want those potatoes to be fork-tender, easily mashable. This step is crucial for the texture of your Creamy Cajun Potato Soup. I've definitely undercooked them before, and then you have chunky bits when you want creamy! So, check 'em.
04 - Once the potatoes are tender, grab a potato masher or a sturdy fork and gently mash about half to two-thirds of the potatoes directly in the pot. You're not aiming for a completely smooth purée, but rather a rustic, creamy texture with some potato chunks remaining. This helps thicken the soup naturally and gives it that comforting, homemade feel. I just love how it transforms right before your eyes, getting that beautiful body.
05 - Reduce the heat to its lowest setting. Now, slowly stir in the heavy cream. Don't let the soup come to a rolling boil after adding the cream; just warm it through gently. This helps prevent the cream from curdling, which I learned the hard way once! Taste the Creamy Cajun Potato Soup and adjust the seasoning. This is your moment to add more salt, pepper, or even a little extra Cajun seasoning if you like more kick. Trust your taste buds here!
06 - Once your Creamy Cajun Potato Soup is perfectly seasoned and warmed through, ladle it into bowls. Finish each serving with a generous sprinkle of fresh chopped green onions and parsley. The fresh herbs add a lovely pop of color and a touch of brightness that cuts through the richness of the soup. It's ready! Look at that beautiful, comforting bowl. It smells incredible, doesn't it? Enjoy every spoonful!

# Notes:

01 - Taste and adjust your Cajun seasoning as you go; some brands are spicier than others, and honestly, I've overdone it before! It’s easier to add more than to fix too much heat.
02 - This Creamy Cajun Potato Soup keeps well in the fridge for 3-4 days. Just know the texture might thicken a bit, and sometimes the cream can look a little... different after reheating, but it still tastes great!
03 - If you're out of heavy cream, I've used half-and-half in a pinch, or even full-fat milk, but the soup won't be quite as rich. It still works, just adjust your expectations!
04 - Serve this Creamy Cajun Potato Soup with a side of crusty bread for dipping, or maybe a simple green salad to cut through the richness. It’s seriously satisfying.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - potato masher
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 40g
Protein: 12g

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