Description
This creamy Cajun potato soup is a hearty and flavorful dish featuring tender potatoes, aromatic vegetables, and a kick of Cajun seasoning. Blended to a smooth consistency and enriched with heavy cream and butter, this comforting soup is perfect for a cozy meal, garnished with crispy bacon and fresh green onions for added texture and taste.
Ingredients
Scale
Vegetables
- 4 large potatoes, peeled and diced
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell peppers (red, yellow, or green)
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 green onions, sliced for garnish
Liquids & Seasonings
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Optional Garnish
- 3 slices bacon, cooked and crumbled (optional)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and bell peppers. Sauté until the vegetables are tender, about 5-7 minutes.
- Add Garlic and Seasoning: Add the minced garlic and Cajun seasoning to the pot. Cook for an additional minute until the garlic is fragrant.
- Cook Potatoes in Broth: Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes or until the potatoes are tender.
- Blend Soup: Once the potatoes are cooked through, use an immersion blender to blend the soup to a creamy consistency. Alternatively, transfer portions of the soup to a countertop blender, blend until smooth, and return to the pot.
- Add Cream and Butter: Stir in the heavy cream, butter, and adjust the seasoning with salt and pepper. Let the soup simmer for another 5 minutes to heat through and combine flavors.
- Serve and Garnish: Serve the soup hot, garnished with crumbled bacon (if used) and sliced green onions.
Notes
- If you prefer a chunkier soup, blend only half of the soup and leave the rest with diced potatoes.
- Use low-sodium chicken broth to control the salt content.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust the Cajun seasoning amount to suit your spice preference.
