Cajun Potato Soup Recipe
Spicy & Creamy Comfort Soups.
A spicy, creamy potato soup loaded with Cajun spices and sharp cheddar cheese. The ultimate comforting meal in a bowl.
I remember making a version of this after a weekend trip to New Orleans years ago. The air was thick with music and the smell of amazing food. I came home wanting to capture that feeling, that warmth. Potatoes have always felt like home to me, so I combined them with those bold Cajun spices. My little kitchen experiment turned into this beautiful, hearty soup that my family now asks for every time the temperature drops. It's a little taste of that trip, right here at my own table.
Why This Soup Feels Like Home
- •It's the perfect balance of creamy, comforting, and spicy.
- •A one-pot meal, which means less time cleaning and more time enjoying.
- •So easy to customize the spice level to your liking.
- •It tastes even better the next day as the flavors meld together.
- •It’s hearty enough to be a full meal, especially with some crusty bread.
Okay, wow. I never knew potato soup could be this exciting! My husband, who usually says soup isn't a meal, had two bowls and asked for leftovers. The spice level is perfect and it's so incredibly creamy. This is officially on our winter rotation!
Essential Ingredient Guide
- Yukon Gold Potatoes: I love using Yukon Golds because they have a naturally buttery, creamy texture that breaks down beautifully, making the soup thick without needing a lot of flour.
- Cajun Seasoning: This is the heart of the soup. Brands vary in salt and heat, so start with a little less and add more to taste. It brings that wonderful, complex warmth.
- Sharp Cheddar Cheese: Please, if you can, shred your own cheese from a block. It melts so much better and gives you that perfectly smooth, velvety finish. Pre-shredded has coatings that can make the soup grainy.
Complete Cooking Process
- Start by sautéing the 'holy trinity' of Cajun cooking: onion, celery, and bell pepper. This slow sauté builds a sweet, aromatic foundation.
- Bloom the garlic and spices right after, just for a minute, to wake up their flavors.
- Add your cubed potatoes and broth, then bring it all to a gentle simmer.
- Let the potatoes cook until they are completely tender. This is where patience pays off, allowing them to absorb all that good flavor.
- Mash or blend some of the potatoes to naturally thicken the soup.
- Turn the heat way down before stirring in the cream and cheese. This is the secret to a smooth, non-grainy soup.
A Few Common Questions
→Is this soup very spicy?
You have complete control! The heat comes from the Cajun seasoning. I recommend starting with the amount in the recipe, tasting it, and then adding more if you want a bigger kick.
→Can I make this soup ahead of time?
Oh, absolutely. It's one of those recipes that gets even better the next day. The flavors really have time to get to know each other. Just reheat it gently on the stove.
→What can I use instead of heavy cream?
Half-and-half works well. For a lighter version, you could use evaporated milk or even whole milk, but the soup won't be quite as rich. Just be sure not to let it boil.
→Can I freeze this potato soup?
Soups with potatoes and dairy can sometimes have a funny texture after freezing. The potatoes can become a bit mealy. I find it's best enjoyed fresh or within a few days from the fridge.
Cajun Potato Soup Recipe
Cajun Potato Soup, a spicy and creamy soup with potatoes, vegetables, and Cajun spices. Enriched with cheddar cheese. A comforting meal!
Timing
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Recipe Details
Ingredients
For the Soup Base
- 012 tablespoons butter
- 021 large yellow onion, diced
- 032 celery stalks, diced
- 041 green bell pepper, diced
- 054 cloves garlic, minced
- 062 lbs Yukon Gold potatoes, peeled and cubed (about 5-6 medium)
- 076 cups vegetable or chicken broth
- 082 tablespoons Cajun seasoning (use more or less to taste)
- 091 teaspoon smoked paprika
- 101/2 teaspoon black pepper
For the Creamy Finish
- 011 cup heavy cream or half-and-half
- 022 cups shredded sharp cheddar cheese
- 03Salt to taste
For Garnish (Optional)
- 01Sliced green onions
- 02Extra shredded cheddar cheese
- 03Crispy cooked turkey ham, crumbled
- 04A dollop of sour cream
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and bell pepper. Sauté for 5-7 minutes, until softened and fragrant. It’s the lovely start to any good soup.
Add the minced garlic and cook for another minute until you can smell it. Be careful not to let it brown.
Stir in the cubed potatoes, then pour in the broth. Add the Cajun seasoning, smoked paprika, and black pepper. Give it all a good stir.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 15-20 minutes, or until the potatoes are tender enough to be easily pierced with a fork.
Once the potatoes are soft, you can create the texture you like. I use a potato masher right in the pot to gently break up about half of the potatoes. This makes the soup thick and chunky. You could also use an immersion blender for a smoother result.
Reduce the heat to low. Slowly stir in the heavy cream. Don’t let the soup boil after this point.
Add the shredded cheddar cheese in handfuls, stirring continuously until each addition is melted and smooth before adding the next. This prevents clumping.
Taste the soup and adjust with salt if needed. Your Cajun seasoning might be salty, so tasting first is key.
Ladle the warm soup into bowls and top with your favorite garnishes like green onions, more cheese, or crispy turkey ham. Enjoy that beautiful warmth.
Notes & Tips
- 1The 'holy trinity' of onion, celery, and bell pepper is key to the authentic flavor base.
- 2If you prefer a completely smooth soup, carefully transfer it to a blender in batches or use an immersion blender until you reach your desired consistency.
Tools You'll Need
- •Shred your own cheese. It's the single best tip for a smooth, creamy cheese sauce or soup.
- •Mash some potatoes directly in the pot for a rustic texture that is both creamy and chunky.
- •Always taste your Cajun seasoning before adding salt. Many blends are already quite salty.
- •Don't boil the soup after adding the cream and cheese, as it can cause the dairy to separate.