A warm, spicy bowl that feels like home on a cold night.
introduction
This Creamy Cajun Potato Soup is rich, smooth, and a little spicy. It uses simple ingredients you likely have at home. If you like hearty soups, try it and enjoy a quick, filling meal. For a different creamy soup idea, see this creamy celery potato mushroom soup with pasta for another easy option.
why make this recipe
Make this soup because it is quick, comforting, and full of flavor. The Cajun seasoning gives a warm kick. It works as a weeknight meal or a cozy weekend dish. You can change the spice level to match your taste.
how to make Creamy Cajun Potato Soup
Start by sautéing onion and garlic in olive oil. Add diced potatoes and Cajun seasoning so the spice coats the potatoes. Pour in the broth, bring to a boil, then simmer until the potatoes are soft. Blend the soup until smooth, stir in heavy cream, and season with salt and pepper. If you want a meaty twist, try pairing the soup with a sausage-based potato soup like this creamy Italian sausage potato soup for ideas on adding protein.
Ingredients :
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chives or parsley for garnish
Directions :
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
- Stir in the diced potatoes and Cajun seasoning, mixing well to coat.
- Add the broth and bring to a boil. Reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream and season with salt and pepper. Heat through.
- Serve hot, garnished with chives or parsley.
how to serve Creamy Cajun Potato Soup
Serve the soup hot in bowls. Add a sprinkle of chives or parsley on top. Offer crusty bread or a simple salad on the side. For a heartier bowl, add cooked sausage, bacon bits, or a dollop of sour cream.
how to store Creamy Cajun Potato Soup
Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over low heat, stirring so the cream does not separate. You can freeze the soup for up to 3 months; thaw in the fridge before reheating.
tips to make Creamy Cajun Potato Soup
- Use a good Cajun seasoning blend for best flavor.
- Cook potatoes until very soft for a smooth soup.
- Use an immersion blender to save time and dishes.
- For a richer soup, add more cream or a pat of butter.
- If you want extra protein, follow ideas from this creamy Italian sausage potato soup to add sausage or meat to your bowl.
variation (if any)
- Make it vegetarian by using vegetable broth.
- Add cooked chicken or sausage for a meaty version.
- Stir in corn or roasted bell pepper for extra color and taste.
- Make it thinner by adding more broth, or thicker by using less.
FAQs
Q: Can I use milk instead of heavy cream?
A: Yes. Use whole milk for a lighter version, but the soup will be less rich.
Q: Is Cajun seasoning very spicy?
A: It can be. Start with less and add more to taste.
Q: Can I make this in a slow cooker?
A: Yes. Add all ingredients except the cream and cook on low until potatoes are soft, then blend and stir in cream.
Q: Do I need to peel the potatoes?
A: No, you can leave skins on for more texture and fiber, but peeling gives a smoother soup.
Conclusion
If you want the original recipe and a step-by-step guide with photos, check Pink Owl Kitchen’s Creamy Cajun Potato Soup.
Creamy Cajun Potato Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
- Stir in the diced potatoes and Cajun seasoning, mixing well to coat.
- Add the broth and bring to a boil. Reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream and season with salt and pepper. Heat through.
- Serve hot, garnished with chives or parsley.