This hearty Cajun potato soup recipe brings Louisiana flavors to your kitchen.
Rich, creamy, and packed with bold spices, this soup transforms simple potatoes into a soul-warming meal.
The combination of smoky paprika, cayenne pepper, and aromatic vegetables creates an authentic Cajun experience that will satisfy your comfort food cravings.
Perfect for chilly evenings or when you need a filling meal, this Cajun potato soup recipe delivers restaurant-quality taste at home.
The creamy texture balances beautifully with the spicy kick, making it a crowd-pleaser for family dinners.
Whether you’re new to Cajun cooking or a seasoned pro, this recipe guarantees delicious results every time.
When I First Introduced To
I discovered this Cajun potato soup recipe during a trip to New Orleans. A local chef shared his family’s secret blend of spices.
The rich, smoky flavors instantly captivated my taste buds. Since then, I’ve perfected this recipe to recreate that authentic Louisiana experience.
Now it’s my go-to comfort food for cold winter nights.
Equipment List
- Large heavy-bottomed pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Immersion blender (optional)
Ingredients List
- 2 lbs russet potatoes, diced
- 1 large onion, chopped
- 3 celery stalks, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 green onions, sliced
Step-by-Step Preparation
- Heat oil and butter in large pot.
- Add onions, celery, and bell pepper.
- Cook for 5 minutes until softened.
- Add garlic and cook 1 minute more.
- Stir in paprika, cayenne, and thyme.
- Add diced potatoes and chicken broth.
- Bring mixture to a boil quickly.
- Reduce heat and simmer 20 minutes.
- Potatoes should be fork-tender now.
- Remove bay leaf from pot.
- Blend half the soup if desired.
- Stir in heavy cream gradually.
- Season with salt and pepper.
- Garnish with green onions before serving.
Recipe Tips
- Use russet potatoes for the best creamy texture in your Cajun potato soup recipe
- Don’t skip the “holy trinity” – onions, celery, and bell peppers are essential
- Adjust cayenne pepper to your heat preference – start with less
- For thicker soup, mash some potatoes against the pot sides
- Add cream at the end to prevent curdling during cooking
What Can You Serve With Cajun Potato Soup Recipe
- Cornbread: Sweet, crumbly cornbread perfectly complements the spicy soup flavors while soaking up every drop.
- Crusty French Bread: Authentic New Orleans-style bread provides the perfect vessel for dipping into this rich soup.
- Simple Green Salad: A light salad with vinaigrette balances the heavy, creamy texture of the soup.
Conclusion
This Cajun potato soup recipe brings authentic Louisiana flavors to your home kitchen.
The perfect blend of spices creates a memorable meal that’s both comforting and exciting.
Easy to make yet impressive enough for guests, this soup proves that simple ingredients can create extraordinary flavors when combined thoughtfully.
More Amazing Recipes
- Fridheimar Tomato Soup Recipe
- Texadelphia Mustard Blend Recipe
- Brookville Hotel Fried Chicken Recipe
- Side Street Inn Pork Chops Recipe
Cajun Potato Soup Recipe
Equipment
- Large heavy-bottomed pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Immersion blender (optional)
Ingredients
- 2 lbs russet potatoes diced
- 1 large onion chopped
- 3 celery stalks diced
- 1 bell pepper diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 green onions sliced
Instructions
- Heat oil and butter in large pot.
- Add onions, celery, and bell pepper.
- Cook for 5 minutes until softened.
- Add garlic and cook 1 minute more.
- Stir in paprika, cayenne, and thyme.
- Add diced potatoes and chicken broth.
- Bring mixture to a boil quickly.
- Reduce heat and simmer 20 minutes.
- Potatoes should be fork-tender now.
- Remove bay leaf from pot.
- Blend half the soup if desired.
- Stir in heavy cream gradually.
- Season with salt and pepper.
- Garnish with green onions before serving.
Notes
- Use russet potatoes for the best creamy texture in your Cajun potato soup recipe
- Don’t skip the “holy trinity” – onions, celery, and bell peppers are essential
- Adjust cayenne pepper to your heat preference – start with less
- For thicker soup, mash some potatoes against the pot sides
- Add cream at the end to prevent curdling during cooking
