Creamy Cajun Potato Soup
A warm, comforting bowl of creamy soup filled with tender potatoes and bold Cajun flavors, ready in just 30 minutes.
Ingredients
Main Ingredients
- 4 medium potatoes, diced Yukon Gold or Russet work best for creaminess.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth Use low-sodium if preferred.
- 1 cup heavy cream Can replace with coconut milk for a vegan option.
- 1 tablespoon Cajun seasoning Adjust to taste.
- 2 tablespoons olive oil
- to taste salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, cooking until they're translucent and fragrant—about 3-4 minutes.
- Toss the diced potatoes into the pot and stir for a minute.
- Pour in the vegetable broth, ensuring the potatoes are covered. Bring to a boil, then reduce to a simmer.
Cooking
- Sprinkle in the Cajun seasoning, salt, and pepper. Stir well and let cook for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are ready, add the heavy cream and stir to combine. Heat through, but avoid boiling again.
Blending and Serving
- If you prefer a smoother texture, use an immersion blender or carefully transfer to a blender for a short pulse.
- Ladle the soup into bowls and garnish with fresh parsley. Serve and enjoy!
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days, and frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or microwave. Add a splash of broth or water if it thickens.