Description
Cajun Potato Soup is a hearty and flavorful soup that combines tender diced potatoes with aromatic vegetables and bold Cajun spices. This comforting soup can be made with smoked sausage for extra richness or kept vegetarian with vegetable broth. The addition of cream and cheddar cheese creates a creamy texture, while a quick blend or mash adds delightful smoothness. Perfect for a cozy meal, garnished with green onions and extra cheese.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 4 cups diced russet potatoes, peeled
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
Optional Ingredients
- 1/2 cup shredded cheddar cheese
- 1/2 pound smoked sausage, sliced
- Sliced green onions and extra cheese for garnish
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat butter or olive oil over medium heat. Add diced onion, bell pepper, and sliced celery. Cook for 5 to 6 minutes until the vegetables are softened and translucent.
- Add Spices and Garlic: Stir in minced garlic, Cajun seasoning, smoked paprika, dried thyme, salt, and black pepper. Cook for another minute until the spices release their aroma.
- Add Potatoes and Broth: Add the peeled and diced russet potatoes along with the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
- Cook the Sausage (Optional): If using smoked sausage, brown the sliced sausage in a separate pan over medium heat until nicely caramelized. Stir the browned sausage into the soup during the last 5 minutes of cooking to incorporate its smoky flavor.
- Add Cream and Cheese: Stir in the heavy cream or half-and-half and the shredded cheddar cheese if using. Allow the cheese to melt completely, enriching the soup’s texture and flavor.
- Blend for Creaminess: Use an immersion blender to lightly blend part of the soup directly in the pot to create a creamier texture, or simply mash some of the cooked potatoes with a spoon for a chunkier consistency.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed. Serve hot, garnished with sliced green onions and extra cheese if desired.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Adjust the spice level by increasing or reducing the amount of Cajun seasoning to your preference.
- This soup keeps well in the refrigerator for up to 4 days, making it a great option for leftovers.
