Description
This Hearty Cajun Potato Soup is a creamy, comforting dish bursting with rich flavors of Cajun seasoning and smoked paprika. Loaded with tender russet potatoes, sautéed vegetables, and finished with cheddar cheese and heavy cream, it’s perfect for warming up on chilly days. The optional blending step creates a smooth, velvety texture while still maintaining chunks of potatoes for a satisfying bite.
Ingredients
Scale
Soup Base
- 6 tablespoons (85g) unsalted butter
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 tablespoon minced garlic
Seasonings
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
Soup
- 4 cups (960ml) chicken broth
- 6 medium russet potatoes, peeled and diced
- 1 cup (240ml) heavy cream
- 1 cup (115g) shredded cheddar cheese
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and red bell pepper, sautéing for 5 to 6 minutes until softened. Stir in minced garlic, Cajun seasoning, salt, black pepper, and smoked paprika, cooking for an additional 1 minute to release the spices’ aromas.
- Add Potatoes and Broth: Pour in the chicken broth and stir in the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 15 to 20 minutes or until the potatoes are fork-tender and cooked through.
- Blend for Creaminess (Optional): Using an immersion blender, carefully blend part of the soup directly in the pot to achieve a creamier texture while keeping some chunks. Alternatively, transfer 1 to 2 cups of soup to a blender, puree until smooth, and return it to the pot, stirring to combine.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese melts completely and the mixture is smooth. Taste and adjust seasonings as needed.
- Serve and Garnish: Ladle the soup into bowls. Garnish with freshly chopped parsley, and if desired, sprinkle extra cheese or a dash of smoked paprika for added flavor and presentation. Serve hot for best enjoyment.
Notes
- The blending step is optional but recommended for a creamier texture with some chunky potatoes remaining.
- Adjust Cajun seasoning according to your preferred spice level.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.
- Reheat gently over low heat to prevent cream from curdling.
