Creamy Cajun Potato Soup
A comforting and creamy potato soup infused with bold Cajun spices, perfect for chilly nights.
Ingredients
Vegetable base
- 4 large russet potatoes, peeled and diced Provides the creamy base
- 1 medium onion, diced Adds flavor
- 2 cloves garlic, minced Enhances taste
- 4 cups vegetable broth For the soup's liquid base
Creamy elements
- 1 cup heavy cream Makes the soup rich and creamy
Seasonings
- 2 tablespoons Cajun seasoning Adjust to spice preference
- 2 tablespoons olive oil For sautéing vegetables
Toppings (optional)
- sliced green onions For garnish
- shredded cheese Cheesy addition
- sour cream Creaminess on top
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the diced onions and green bell pepper. Cook until the vegetables are soft and translucent, about 5 minutes.
- Add minced garlic and sauté for an additional minute until fragrant.
Cooking
- Add the diced potatoes and vegetable broth to the pot. Stir the mixture and bring it to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer until the potatoes are tender, about 15-20 minutes.
Blending and Finishing
- Using an immersion blender, carefully puree the soup until creamy and smooth. If you don’t have an immersion blender, transfer the soup to a regular blender in batches.
- Return the soup to low heat and stir in the heavy cream and Cajun seasoning. Taste and adjust the seasonings with salt and pepper as needed.
Serving
- Ladle the hot soup into bowls, and add your favorite toppings, such as sliced green onions or shredded cheese.
Notes
Leftover soup can be stored in an airtight container for up to 3 days, or frozen for up to 3 months. When reheating, add vegetable broth or cream for texture.