Ingredients
- 4–5 medium potatoes (Yukon gold or Russet), peeled and diced
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- 2 tablespoons butter or oil
- 1 tablespoon Cajun seasoning (adjust to taste)
- Salt and black pepper, to taste
- Optional: 1 cup sliced smoked sausage or 1 cup shredded cheese
- Optional: green onions for garnish
Instructions
- Heat butter or oil in a large pot over medium heat.
- Add chopped onions, celery, and carrots. Cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add diced potatoes and pour in broth to cover the vegetables.
- Season with Cajun seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Use a potato masher or immersion blender to partially blend the soup, leaving chunks.
- Stir in heavy cream and simmer for another 5 minutes to thicken.
- Adjust seasoning as needed and serve hot, garnished with green onions or cheese if desired.
Notes
- Add smoked sausage or chicken for extra protein.
- Use milk or dairy alternatives for a lighter or dairy-free version.
- Partially blend for texture or fully puree for a smooth soup.
- Sweet potatoes can be used for a twist on flavor and color.
- Store up to 4 days in the fridge; add cream after reheating if freezing.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg