Name: Cajun Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 cups chicken broth (or vegetable broth for vegetarian); 1 cup heavy cream (or half-and-half for lighter soup); 2 tablespoons olive oil; 1 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 or Russet); Salt and pepper to taste; Fresh parsley, chopped (for garnish)

I still remember the first time I made this Cajun potato soup on a rainy weeknight — the house filled with warm spice, and a bowl felt like a hug. This is a creamy, slightly smoky potato soup with a Cajun kick that’s perfect when you want comfort without fuss. It comes together fast, uses pantry spices you probably already have, and is easy to scale for guests. If you like bold flavors but don’t want a long recipe, this one delivers. For another spicy, comforting bowl in the same family, try this Cajun chicken pasta soup for a heartier, noodle-forward option.

Why you’ll love this dish

Fast, comforting, and budget-friendly: Potatoes and pantry spices keep the cost low while delivering big flavor.
Crowd-pleaser with a kick: The Cajun seasoning and cayenne provide spice, but you control how hot it gets.
Versatile: Make it smooth and velvety or leave it a bit chunky — both work.

“A bowl of this felt like a cozy Louisiana night in — smoky, creamy, and just spicy enough.” — Home cook review

This recipe is great for weeknights, soup swaps, or when guests drop by unexpectedly. It also pairs well with sandwiches or light salads. If you want a lemon-bright contrast on the same table, consider a lighter soup like this Avgolemono-style chicken soup as a starter.

The cooking process explained

Quick overview so you know what to expect:

Sweat aromatics: Cook onions and garlic in olive oil until soft.
Build the spice base: Toast the Cajun seasoning, paprika, thyme, oregano and cayenne briefly to bloom flavors.
Add liquids and potatoes: Pour in chicken broth and heavy cream, then add diced potatoes.
Simmer: Gently simmer until potatoes are fork-tender (about 20–25 minutes).
Blend: Use an immersion blender for a silky finish, or pulse in a blender for a chunkier texture.
Finish and serve: Adjust seasoning, garnish with parsley, and enjoy.

What you’ll need

4 cups chicken broth (or vegetable broth to make it vegetarian)
1 cup heavy cream (or half-and-half for lighter soup)
2 tablespoons olive oil
1 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 or Russet both work)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Notes: If you prefer a smokier profile, use smoked paprika. For gluten-free, check the Cajun seasoning label. To cut fat, substitute 1 cup of low-sodium chicken broth and 1 cup of half-and-half or whole milk.

Step-by-step instructions

Heat 2 tablespoons 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 30 seconds until fragrant.
Sprinkle in 1 teaspoon Cajun seasoning, 1/2 teaspoon paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, and 1/4 teaspoon cayenne. Stir for 30–45 seconds to toast the spices.
Pour in 4 cups chicken broth and 1 cup heavy cream. Stir to combine and scrape any brown bits from the bottom of the pot.
Add the 4 medium diced potatoes. Season with salt and pepper to taste.
Increase heat to bring the soup to a gentle boil. Reduce heat to low, cover, and simmer 20–25 minutes, until potatoes are very tender.
Remove from heat. Carefully use an immersion blender to puree until smooth. If using a standing blender, work in batches and vent the lid slightly to release steam.
Taste and adjust salt, pepper, or cayenne. Rewarm gently if needed.
Ladle into bowls and garnish with chopped fresh parsley. Serve hot.

Best ways to enjoy it

Garnish ideas: Crisp bacon bits, shredded cheddar, green onions, or a drizzle of olive oil for shine.
Pairings: Serve with crusty bread, grilled cheese, or a simple arugula salad for brightness.
Plating: Pour into shallow bowls, sprinkle parsley and a pinch of smoked paprika on top for contrast.

For a heartier option, serve alongside a protein like smoked sausage or shredded rotisserie chicken — similar flavors play well with the soup’s spice profile.

Storage and reheating tips

Refrigerating: Cool soup to room temperature, transfer to airtight containers, and refrigerate for up to 3–4 days.
Freezing: Soup with cream can separate when frozen. For best results, freeze before adding cream (freeze the broth-and-potato base up to 3 months). Thaw, reheat, then stir in the heavy cream at the end.
Reheating: Warm gently over low heat, stirring frequently. If the soup has thickened in the fridge, stir in a splash of broth or cream to loosen.
Food safety: Don’t leave the soup out more than 2 hours. Reheat to steaming hot (165°F/74°C) before serving.

Pro chef tips

Potatoes: Yukon Gold yields a naturally creamy texture; russets give a fluffier, thicker body. Mix types for balance.
Toast spices: Quick toasting in the hot oil wakes up deeper flavor — don’t skip it.
Control heat: Start with 1/4 teaspoon cayenne; add more after blending if you want extra kick.
Blender safety: When blending hot soup in a standing blender, remove the center cap and cover with a kitchen towel to allow steam to escape.
Thinning or thickening: For thicker soup, mash some of the potato pieces with a fork before blending. To thin, add more stock, not water, to preserve flavor.

If you want more spicy-soup inspiration, try adding the smoky notes found in this Cajun white chicken chili when you want a different protein-forward twist.

Creative twists

Vegetarian: Swap chicken broth for vegetable broth and use plant-based cream or coconut milk for richness.
Cheesy: Fold in sharp cheddar or pepper jack for a cheesy potato soup.
Meaty: Add browned andouille or crumbled bacon for smoky depth.
Chunky version: Reserve one-third of the cooked potatoes and stir them back in after blending for texture.
Corn and peppers: Add a cup of corn and a diced bell pepper when you add potatoes for a Southwestern twist.

Your questions answered

Q: How long does this take to make from start to finish?
A: About 35–40 minutes total: 10 minutes prep and 25 minutes simmering.

Q: Can I make this gluten-free or dairy-free?
A: Gluten-free is easy — check the Cajun seasoning label. For dairy-free, use coconut milk or a rich unsweetened plant-based cream. Flavor will shift slightly but remain delicious.

Q: Can I leave the soup chunky instead of blending?
A: Absolutely. Either mash a few potatoes in the pot or skip blending entirely for a rustic, chunky soup.

Q: What’s the best potato to use?
A: Yukon Golds give creaminess without becoming too starchy. Russets work well if you like a thicker texture.

Q: Is it safe to freeze with cream?
A: Cream can separate when frozen. Freeze before adding cream, or accept a slight separation and re-blend after thawing and reheating.

Conclusion

This Cajun potato soup is an easy, comforting recipe that balances creamy richness with lively spice — ideal for weeknights, potlucks, and chilly evenings. For further inspiration and variations from other home cooks, see this take on Cajun flavors from I Am Homesteader’s Cajun Potato Soup. If you’re curious how pros approach a similar recipe, check out The Kitchn’s Cajun Potato Soup Recipe for another reliable method.