Cajun Potato Soup

This Cajun potato soup is rich, creamy, and full of bold Southern flavor. It combines tender potatoes, aromatic vegetables, and a smoky, spicy Cajun seasoning blend for a comforting bowl that warms from the inside out. I love how hearty and satisfying it is—perfect for a cozy lunch or dinner, especially on chilly days.

Why You’ll Love This Recipe

I love how this soup strikes the perfect balance between creamy comfort food and bold, spicy flavor. It’s easy to make in one pot, and I can adjust the heat to match my mood. It’s also incredibly filling, thanks to the potatoes, and works beautifully as a main dish. Whether I serve it with crusty bread or just enjoy it as-is, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Yukon gold or Russet work great)
• Onion
• Celery
• Carrots
• Garlic
• Chicken or vegetable broth
• Heavy cream or milk
• Butter or oil
• Cajun seasoning
• Salt and black pepper
• Optional: smoked sausage or shredded cheese for extra richness
• Optional: green onions for garnish

Directions

1. I start by heating butter or oil in a large pot over medium heat.
2. I add the chopped onions, celery, and carrots, and cook until softened, about 5 minutes.
3. I stir in the garlic and cook for another minute until fragrant.
4. I add peeled and diced potatoes, then pour in the broth, making sure the potatoes are fully covered.
5. I season with Cajun seasoning, salt, and pepper, then bring it all to a boil.
6. I reduce the heat and simmer until the potatoes are fork-tender, about 15–20 minutes.
7. I use a potato masher or an immersion blender to partially blend the soup, leaving some chunks for texture.
8. I stir in the heavy cream and simmer for another 5 minutes to thicken.
9. I taste and adjust seasoning, then serve hot, topped with green onions or cheese if I have it on hand.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10–15 minutes to prepare and 25–30 minutes to cook. From start to finish, I can have a steaming bowl of Cajun potato soup ready in about 40 minutes.

Variations

I often switch things up by adding cooked and sliced smoked sausage or shredded rotisserie chicken for a protein boost. If I want it even creamier, I add a bit of cream cheese or sour cream. For a lighter version, I use milk instead of heavy cream. I’ve also used sweet potatoes for a slightly different twist, which pairs beautifully with the Cajun spices.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the soup over medium heat on the stove, adding a splash of broth or milk if it’s too thick. It also reheats well in the microwave in 1–2 minute intervals. I don’t recommend freezing if the soup contains dairy, as it may separate, but I’ve frozen it before blending and added cream after reheating with good results.

FAQs

How spicy is this soup?

It depends on the Cajun seasoning I use. I can make it as mild or as spicy as I like by adjusting the amount or choosing a low-sodium or mild blend.

Can I make this soup vegetarian?

Yes, I use vegetable broth and skip any meat add-ins. It’s still incredibly flavorful thanks to the Cajun seasoning and veggies.

What’s the best way to thicken the soup?

I mash some of the potatoes or blend a portion of the soup. If I want it thicker, I add a small cornstarch slurry or stir in a bit of cream cheese.

Can I make this in a slow cooker?

Yes, I add all ingredients (except dairy) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. I stir in the cream at the end before serving.

What should I serve with Cajun potato soup?

I usually pair it with crusty bread, cornbread, or a simple green salad to balance out the richness.

Conclusion

This Cajun potato soup is everything I want in a comforting meal—creamy, flavorful, and full of heart. Whether I’m feeding the family or just warming up on a cold evening, this recipe always delivers. I love how easy it is to make and how customizable it can be. It’s definitely one of my favorite soups to keep in my winter rotation.

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