Hey! So glad you’re here. Let me tell you about a recipe that has my heart and soul completely wrapped around its little finger: this Cajun Potato Soup. I remember the day I first made it like it was yesterday. The rain was lashing against the windows, one of those gloomy afternoons where you just want to hibernate on the sofa. I was craving something… more. Something warm, cozy, but with a spark. After that first bowl, I knew I was onto something, but it wasn’t quite there. So, I tinkered. For weeks! A little more spice here, a different kind of potato there, until one day… magic. It’s the perfect dance between creamy, fluffy potatoes and that zesty Cajun warmth. It’s my go-to hug in a bowl, and I’m practically buzzing to share it with you.

What You’ll Need for This Amazing Cajun Potato Soup

Okay, let’s talk groceries. The best part about this soup is it’s made with stuff you can probably find anywhere, but it all comes together to taste like something from a fancy restaurant. Here’s what you’ll need to grab for this life-changing Cajun Potato Soup:

For the Soup Base:
- 2 tablespoons of olive oil (the good stuff, if you have it!)
- 1 large yellow onion, chopped (my go-to for that sweet, mellow flavor)
- 2 celery stalks, chopped up nice and fine
- 1 red bell pepper, seeded and diced
- 3 cloves of garlic, minced (but let’s be real, measure this with your heart. 3 is just a suggestion, right?)
- 4 cups of vegetable broth
- 2 lbs of Russet potatoes, peeled and cubed (Please, trust me on this! Russets get so fluffy and fall apart perfectly. No waxy potatoes here!)
For the Creamy Cajun Kick:
- 1 tablespoon of smoked paprika (this adds a deep, smoky flavor that is just incredible)
- 2 teaspoons of Cajun seasoning (Find one you love! Every brand has a different salt/spice level. I’m partial to Tony Chachere’s, but you do you!)
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of cayenne pepper (or more! I usually add a little extra)
- 1 cup of heavy cream
- 1 cup of shredded sharp cheddar cheese (Go for sharp or even extra-sharp. It needs to have enough personality to stand up to the spices!)
- Salt and freshly ground black pepper
For Toppings (The BEST Part!):
- Freshly chopped chives or the green parts of scallions
- A big ol’ dollop of sour cream or full-fat Greek yogurt
- More shredded cheddar, because you deserve it.

Timing Your Cajun Potato Soup Just Right

Don’t let the idea of a from-scratch soup intimidate you. This is not an all-day affair, I promise. It’s one of my favorite weeknight warriors. Here’s the real-deal timing:

Prep Time: About 15 minutes. This is just your chopping time. Put on some music, pour a drink, and enjoy the process.
Cook Time: About 30-35 minutes on the stovetop. This is the hands-off part where your house starts to smell like a dream.
Total Time: You’ll be diving into a bowl in under an hour. Super doable for a meal this comforting.

Let’s Make Some Cajun Potato Soup! (Step-by-Step)

Alright, you ready? Let’s cook this thing. I’ll be right here with you.

Step 1: Build Your Flavor Base

Get your favorite big soup pot or Dutch oven on the stove over medium heat. Drizzle in your olive oil. Once it’s got a little shimmer to it, toss in your chopped onion, celery, and red bell pepper. Let them all hang out and soften up for about 5-7 minutes, giving them a stir every so often. You just want them soft and happy. Now, toss in the minced garlic and stir it around for just a minute until you smell that amazing garlicky aroma. That’s the smell of good things coming!

Step 2: Wake Up the Spices!

Now for my favorite part – making it Cajun! Sprinkle the smoked paprika, Cajun seasoning, thyme, and cayenne right on top of the veggies. Stir it all together for about 30 seconds. You’ll see the spices darken a little and smell incredible. This little step toasts them and wakes them up, making the flavor so much more intense. Your kitchen should smell absolutely insane right now. You’re welcome!

Step 3: Simmer the Spuds

Pour in your vegetable broth, scraping up any tasty browned bits from the bottom of the pot. Add your cubed potatoes and give everything a big stir. Crank the heat up to get it boiling, then immediately turn it down to a gentle simmer. Pop the lid on and walk away. Seriously. Go check your phone, talk to your dog, whatever. Let it do its thing for 15-20 minutes, until a fork slides easily into a potato cube.

Step 4: Time to Get Creamy

Okay, you’ve got options here. This is your soup, so you decide the texture! I’m a chunky soup gal, so I just grab my potato masher and go to town right in the pot, mashing until I like how it looks. It’s messy and imperfect and I love it. If you’re dreaming of a velvety-smooth soup, your immersion blender is your best friend. Just blitz about half of it to get that creamy-but-still-has-texture vibe. There’s no wrong way to do it.

Step 5: The Grand Finale

This is the home stretch! Turn the heat down as low as it can go. This is key. We’re about to add dairy and we don’t want any funny business. Gently stir in your heavy cream and that glorious shredded cheddar. Keep stirring until the cheese has melted into a velvety dream. Now… stop. Grab a clean spoon and taste it. What does it need? A pinch more salt? A bit more of a kick from the cayenne? Trust your taste buds. This is your moment to make it absolutely perfect.

Recipes You May Like

How I Love to Serve My Cajun Potato Soup

Listen to me. You cannot—I repeat, CANNOT—serve this soup naked. It’s a crime. The toppings are what take this from a great soup to an unforgettable meal. These are my non-negotiables:

The “Loaded” Bowl: This is the only way to do it, in my humble opinion. A giant dollop of cool, tangy sour cream right in the middle of the hot, spicy soup. A blizzard of extra cheddar cheese. A shower of fresh, green chives. The combination of hot, cold, creamy, and fresh is just… everything.
Dipping Is Mandatory: You will have soup left in your bowl that a spoon just can’t get. It’s a tragedy. Prevent this by having something on hand for dipping. A crusty baguette, a slice of sourdough… just something to mop up every last drop.
A Little Green on the Side: If you want to feel a little balanced, a simple side salad with a sharp, lemony dressing is a fantastic counterpoint to the rich, creamy soup.

Why I’m Absolutely Obsessed With This Cajun Potato Soup

So, there it is. A little piece of my heart, in recipe form. This Cajun Potato Soup is my answer to everything—bad days, cold nights, happy celebrations, you name it. It’s a bowl full of warmth and flavor and love, and I am so genuinely excited for you to bring it into your own kitchen. I really, truly want to know what you think! Did you make it extra spicy? Did you find a new topping you’re obsessed with? Spill all the details in the comments below. I love hearing from you! Enjoy every single spoonful.

Yield: 6

Cajun Potato Soup

The creamiest spiciest Cajun Potato Soup you'll ever make. Pure comfort food that's super easy and perfect for any night of the week.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

2 tablespoons olive oil
1 large yellow onion diced
2 celery stalks finely chopped
1 red bell pepper seeded and diced
3 cloves garlic minced
4 cups vegetable broth
2 lbs Russet potatoes peeled and cubed
1 tablespoon smoked paprika
2 teaspoons Cajun seasoning
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper or more if you like
1 cup heavy cream
1 cup shredded sharp cheddar cheese
Salt and black pepper to taste
For Toppings: chopped chives sour cream extra cheese

Instructions

Step 1:

get your big soup pot warm on medium heat add the olive oil then toss in the onion celery and bell pepper let em get soft and happy maybe 5-7 minutes then add the garlic for just a minute till you smell it good

Step 2:

sprinkle in all the spices the paprika cajun seasoning thyme and cayenne stir it all up for like 30 seconds to wake up the flavors

Step 3:

pour in the veggie broth and the potatoes give it a good stir bring it to a boil then turn it down to a simmer put the lid on and just let it go for 15-20 minutes until the potatoes are super tender

Step 4:

time to get creamy you can use a potato masher right in the pot for a chunky vibe or use an immersion blender for a bit if you want it smoother your call

Step 5:

turn the heat way down to low slowly stir in the heavy cream and the cheddar cheese keep stirring till its all melted and amazing dont let it boil now taste it and add salt and pepper if it needs it

Notes

for extra creamy soup use that immersion blender a little longer

you control the spice add cayenne a little at a time then taste

dont ever skip the toppings they totally make the soup

russet potatoes work best they get fluffier than other kinds

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 400Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 88mgSodium: 1222mgCarbohydrates: 42gFiber: 5gSugar: 6gProtein: 17g

There are no reviews yet. Be the first one to write one.

Spread the love