Cajun Potato Soup Recipe
This hearty Cajun potato soup recipe brings Louisiana flavors to your kitchen.
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