Cajun Potato Soup
This creamy Cajun potato soup is a comforting blend of pureed potatoes and warm spices, perfect for chilly evenings and easy to scale for gatherings.
Ingredients
Main ingredients
- 4 cups chicken broth (or vegetable broth to make it vegetarian) Low-sodium broth is preferable.
- 1 cup heavy cream (or half-and-half for a lighter soup) You can use full-fat coconut milk for dairy-free.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper Adjust to taste.
- 4 medium potatoes, peeled and diced Yukon Gold for creaminess; Russet for fluffiness.
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced onion and cook, stirring, until softened, about 5–7 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in the Cajun seasoning, paprika, thyme, oregano, and cayenne. Toast the spices for 30–45 seconds.
- Pour in the broth and heavy cream. Stir to combine and scrape any brown bits from the pot bottom.
- Add the diced potatoes. Season with salt and pepper to taste.
Cooking
- Increase heat to bring the soup to a gentle boil. Then reduce heat to low, cover, and simmer for 20–25 minutes, until potatoes are very tender.
- Carefully puree the soup with an immersion blender until smooth. If using a standing blender, blend in batches and vent the lid slightly.
- Taste and adjust seasoning. Rewarm gently over low heat if needed; don’t boil after adding cream to prevent curdling.
Serving
- Ladle into bowls, garnish with chopped parsley, and serve hot.
Notes
This soup is great on its own or dressed up with garnishes like crispy bacon, shredded cheddar, or a drizzle of olive oil. Pair it with cornbread or a green salad for a complete meal.