Description
Enjoy a comforting bowl of creamy Cajun Potato Soup, filled with sautéed vegetables, tender potatoes, and a touch of spice. Perfect for chilly nights, this dish can be topped with crispy bacon and cheese for added flavor.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (red or green), chopped
- 2 stalks celery, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- 1 cup cooked and crumbled bacon (optional)
- 1/4 cup chopped green onions for garnish
- 1/4 cup shredded cheddar cheese for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for about 5-7 minutes until soft and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the diced potatoes, ensuring they absorb the flavors.
- Pour in the chicken or vegetable broth, making sure the potatoes are submerged. Bring to a boil over high heat.
- Once boiling, reduce heat to low and simmer for 15-20 minutes until the potatoes are tender.
- Stir in the Cajun seasoning, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Adjust seasoning to taste.
- Use a potato masher or immersion blender to mash or blend the soup to your desired consistency.
- Stir in the heavy cream until well combined.
- If using, add the crumbled bacon and let the soup simmer for an additional 5 minutes.
- Ladle the soup into bowls and garnish with chopped green onions and shredded cheddar cheese if desired.
- Serve hot with crusty bread or crackers.
Notes
- Adjust the cayenne pepper to your spice preference.
- For a vegetarian version, omit the bacon and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes