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Cajun Potato Soup

A creamy and slightly smoky potato soup with Cajun spices, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Cajun, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 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)

Method
 

Preparation
  1. Heat 2 tablespoons olive oil in a large pot over medium heat.
  2. Add the diced onion and cook, stirring, until softened — about 5–7 minutes.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. 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.
  5. 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.
  6. Add the 4 medium diced potatoes. Season with salt and pepper to taste.
Cooking
  1. Increase heat to bring the soup to a gentle boil. Reduce heat to low, cover, and simmer for 20–25 minutes, until the potatoes are very tender.
  2. Remove from heat. Carefully use an immersion blender to puree until smooth, or pulse in a standing blender for a chunkier texture.
  3. Taste and adjust salt, pepper, or cayenne. Rewarm gently if needed.
  4. Ladle into bowls and garnish with chopped fresh parsley. Serve hot.

Notes

For a smokier profile, use smoked paprika. For gluten-free, check the Cajun seasoning label. To cut fat, substitute with low-sodium chicken broth and half-and-half or whole milk. Best served with crusty bread, grilled cheese, or a simple arugula salad.