Cajun Potato Soup
A warm and hearty soup blending creamy potatoes with a kick of Cajun seasoning, perfect for chilly evenings.
Ingredients
Main ingredients
- 4 large large potatoes, peeled and diced Yukon Gold for creaminess, Russet for heartiness
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning Adjust for heat preference
- to taste Salt and pepper
- 2 tablespoons olive oil
- for garnish Chopped green onions or parsley
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until the onions are translucent.
- Stir in the diced potatoes and Cajun seasoning; cook for a few minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use a potato masher or immersion blender to partially mash the soup for a creamy consistency, if desired.
- Stir in heavy cream, and season with salt and pepper.
- Serve hot, garnished with chopped green onions or parsley.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Customize with smoked paprika or diced andouille sausage for more flavor.