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Cajun Potato Soup

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This easy, creamy Cajun potato soup is packed with smoky, spicy flavor and comes together in just 30 minutes. Perfect for busy weeknights, it’s hearty, comforting, and endlessly customizable for your family’s tastes.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cups low-sodium chicken or vegetable broth
  • 2 tablespoons Cajun seasoning
  • Salt and black pepper, to taste
  • 1 cup heavy cream
  • 2 ounces cream cheese, cubed (optional, or substitute with sour cream)
  • Chopped scallions, for topping
  • Shredded cheddar cheese, for topping (optional)
  • Crumbled bacon, for topping (optional)
  • Hot sauce, for serving (optional)

Instructions

  1. Wash, peel, and dice the potatoes into bite-sized pieces. Dice the onion, celery, and carrots. Mince the garlic.
  2. Heat butter and olive oil over medium heat in a large soup pot or Dutch oven. Add onion, celery, and carrots. Sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  3. Stir in diced potatoes and Cajun seasoning. Toast the spices for about 1 minute.
  4. Pour in the broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 12-15 minutes, or until potatoes are fork-tender.
  5. Blend about half the soup with an immersion blender directly in the pot, or transfer a few cups to a blender and blend, then return to the pot. Leave some potato chunks for texture.
  6. Lower the heat. Stir in heavy cream and cream cheese (if using) until melted and smooth. Season with salt and black pepper to taste. Adjust consistency with more broth or milk if needed.
  7. Ladle soup into bowls. Top with scallions, shredded cheddar, crumbled bacon, and a dash of hot sauce if desired. Serve hot with crusty bread.

Notes

For a vegetarian version, use vegetable broth and skip bacon. For dairy-free, use olive oil instead of butter and coconut or plant-based milk instead of cream. Adjust Cajun seasoning to taste for spice level. Add cooked sausage, chicken, or shrimp for extra protein. Soup thickens as it sits; thin with broth or milk when reheating. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: Cajun potato soup, creamy potato soup, easy soup recipe, comfort food, weeknight dinner, gluten-free soup, spicy potato soup, one pot meal

Find it online: https://bitefuljoy.com/cajun-potato-soup-recipe-easy-creamy-comfort-in-30-minutes/