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Creamy Cajun Potato Soup: A Spicy, Comforting Delight


  • Author: tasty

Description

If you’re looking for a rich, flavorful soup with a hint of spice, this Creamy Cajun Potato Soup is the perfect choice! Loaded with tender potatoes, smoky Cajun seasoning, and a creamy broth, this dish is both hearty and satisfying.


Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (red or green)
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 cup heavy cream
  • ½ cup shredded cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 2 green onions, sliced (for garnish)

Instructions

Step 1: Cook the Bacon

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped bacon and cook until crispy. Remove the bacon and set it aside, leaving the bacon drippings in the pot.

Step 2: Sauté the Vegetables

Add onion, garlic, and bell pepper to the pot. Sauté for 3-4 minutes until softened. Stir in Cajun seasoning and smoked paprika for an extra depth of flavor.

Step 3: Cook the Potatoes

Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Step 4: Make the Roux

In a separate pan, melt butter over medium heat. Stir in flour and cook for about 1 minute until golden brown. Slowly whisk in heavy cream until smooth, then add to the soup.

Notes

  • Vegetarian Option – Skip the bacon and use vegetable broth instead.
  • Extra Spicy – Add a dash of hot sauce or extra Cajun seasoning.
  • Thicker Soup – Mash more potatoes or add extra cheese for a richer texture.
  • Storage – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop for best results.