I present my Creamy Cajun Potato Soup, a creamy potato base laced with bold Cajun spice and a surprising savory twist, featured in Easy To Make Comfort Foods.

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I love recipes that bite back a little, and this Cajun Potato Soup does. I mash smoky andouille sausage with velvety russet potatoes, then let a bold Cajun seasoning line the broth like a friendly dare.

It’s the kind of bowl I reach for when the sky looks mean, and I mean it when I say you’ll want seconds. I keep it in the rotation as one of my go to Soup Recipes For Cold Weather and Easy To Make Comfort Foods because it’s fast, forgiving, and somehow fancy without trying.

Try it and see if you dont get hooked.

Ingredients

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Potatoes: starchy, high in carbs and potassium, it adds body and creamy texture.
Bacon or andouille: smoky, salty, adds protein and fat, they give that classic Cajun kick.
Onion: sweet when cooked, add fiber and savory depth, helps balance spices.
Green bell pepper: crisp, mild bitterness, vitamins A C and fiber, it brightens dish.
Garlic: pungent, few calories, boost immune friendly compounds and deepens flavor.
Heavy cream and milk: rich fats, they make soup silky but add calories, use sparingly.
Cajun seasoning: bold mix of spices, low calories, adds heat, smoky and savory aromatics.

Ingredient Quantities

2 tablespoons unsalted butter

1 tablespoon olive oil

4 slices bacon, cooked and crumbled optional or 8 ounces andouille sausage sliced

1 medium yellow onion, diced

2 stalks celery, diced

1 green bell pepper, diced

3 cloves garlic, minced

2 pounds russet potatoes peeled and cut into 1 inch cubes

4 cups low sodium chicken broth or vegetable broth

1 bay leaf

1 to 1 1/2 tablespoons Cajun seasoning, adjust to taste

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper optional

Salt and freshly ground black pepper to taste

1 cup heavy cream or half and half

1/2 cup whole milk

2 to 3 green onions thinly sliced for garnish

1/4 cup chopped fresh parsley optional

How to Make this

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1. Cook the bacon until crisp in a large pot, drain on paper towels and crumble, or if using andouille slice and brown in the pot; transfer meat to a plate and leave any drippings in the pot.

2. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil to the pot with the drippings (or add them if you used sausage); heat over medium.

3. Sauté 1 diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper until softened, about 5 minutes; then stir in 3 minced garlic cloves and cook 30 seconds more.

4. Add 2 pounds peeled and 1 inch cubed russet potatoes to the pot, then pour in 4 cups low sodium chicken or vegetable broth and add 1 bay leaf.

5. Season with 1 to 1 1/2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper if you want more heat, plus salt and freshly ground black pepper to taste.

6. Bring to a simmer, cover and cook until potatoes are tender, about 15 to 20 minutes.

7. Remove the bay leaf, then mash about a third of the potatoes in the pot with a potato masher or pulse with an immersion blender for a thicker, creamier soup while leaving some chunks for texture.

8. Stir in 1 cup heavy cream or half and half and 1/2 cup whole milk, warm gently over low heat until heated through but do not boil; taste and adjust seasoning.

9. Return crumbled bacon or sliced andouille to the pot, ladle into bowls and garnish with 2 to 3 thinly sliced green onions and 1/4 cup chopped fresh parsley if using. Serve hot and enjoy.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt) — big enough to cook the soup and brown the meat
2. Skillet or frying pan for crisping bacon or browning andouille, if you prefer to do it separate
3. Chef’s knife (sharp) for dicing onions, celery, pepper and cutting potatoes
4. Cutting board — dont use the same one for raw meat and veg without washing it first
5. Wooden spoon or heatproof spatula to saute and stir without scratching the pot
6. Potato masher or immersion blender to mash some potatoes for a creamier texture
7. Measuring cups and spoons for the broth, cream, spices and seasonings
8. Ladle and soup bowls for serving, plus a plate for the cooked bacon or sausage
9. Paper towels and tongs for draining and handling the hot bacon or sausage

FAQ

Q: Can I make this soup vegetarian or vegan?

A: Yes. Skip the bacon or andouille and use olive oil or vegan butter. Use vegetable broth instead of chicken. For creaminess swap heavy cream with canned coconut milk or blended soaked cashews, and add a little lemon juice at the end to brighten it up. It won't taste exactly the same but still really comforting.

Q: How do I get a creamy, chunky texture without a blender?

A: After the potatoes are tender, mash about a third of the soup right in the pot with a potato masher or fork. That releases starch and thickens the broth while leaving nice chunks. If you want it thicker, whisk in a slurry of 1 tablespoon cornstarch plus 1 tablespoon cold water, simmer a few minutes till it thickens.

Q: Can I make this ahead or freeze it?

A: Yes, cool completely then refrigerate up to 3 days. For freezing, leave out the cream, cool, then freeze up to 3 months. Thaw in the fridge overnight and reheat gently, then stir in cream or milk at the end. Cream can split if boiled, so warm slowly.

Q: How do I control the heat, the Cajun seasoning seems too spicy for some?

A: Start with 1 tablespoon of seasoning and taste before adding more. Reduce or omit cayenne. If soup ends up too hot, add more cream or milk, or a peeled, raw potato chunk simmered briefly will absorb some heat, then remove it.

Q: Can I use an Instant Pot or slow cooker?

A: Yes. Instant Pot: sauté onions, peppers, garlic in oil on Sauté, add potatoes, broth and spices, pressure cook 7 minutes, quick release, mash some potatoes and stir in cream. Slow cooker: cook on low 4 to 6 hours or high 2 to 3 hours, then mash and add dairy at the end.

Q: What's the best potato to use and do I need to peel them?

A: Russets are great because they break down a bit and give body, which is why the recipe calls for them. You can leave skins on for more texture and nutrition if you like, just scrub them well and cut evenly so they cook the same.

Cajun Potato Soup Recipe Substitutions and Variations

Russet potatoes: try Yukon Gold for a creamier texture, red potatoes to hold they’re shape better, or sweet potatoes for a slightly sweet finish
Unsalted butter or olive oil: swap butter for ghee for a nutty note, use extra olive oil for dairy free, or avocado/vegetable oil in a pinch
Bacon or andouille sausage: smoked turkey or ham for less fat, kielbasa or chorizo for similar smokiness, or mushrooms sautéed with smoked paprika to keep it vegetarian
Heavy cream or half and half: evaporated milk for similar richness, full fat coconut milk for dairy free and a touch of sweetness, Greek yogurt thinned with milk for tangy creaminess

Pro Tips

1) Render and save some bacon or andouille fat for cooking the veggies, it adds big flavor. Don’t add too much salt later though, cause the meat is already salty.

2) Cut the potatoes into even, slightly smaller cubes so they cook fast and evenly. If youre short on time nuke them 5 minutes in the microwave first, then finish in the pot.

3) Mash only about a third of the potatoes and/or pulse with an immersion blender in short bursts. You want creaminess but also some chunks for texture, over-blending makes it gluey.

4) Add the cream off the heat and just warm it through, do not boil it or it can split. If you only have milk, temper it by whisking a little hot broth into the milk first.

5) Taste as you go with the Cajun seasoning, some brands are way hotter or saltier. If it ends up too salty, a splash of vinegar or a squeeze of lemon brightens and balances it right away.

Cajun Potato Soup Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I present my Creamy Cajun Potato Soup, a creamy potato base laced with bold Cajun spice and a surprising savory twist, featured in Easy To Make Comfort Foods.

Servings

servings

Calories

495

kcal

Equipment: 1. Large heavy pot or Dutch oven (6 to 8 qt) — big enough to cook the soup and brown the meat
2. Skillet or frying pan for crisping bacon or browning andouille, if you prefer to do it separate
3. Chef’s knife (sharp) for dicing onions, celery, pepper and cutting potatoes
4. Cutting board — dont use the same one for raw meat and veg without washing it first
5. Wooden spoon or heatproof spatula to saute and stir without scratching the pot
6. Potato masher or immersion blender to mash some potatoes for a creamier texture
7. Measuring cups and spoons for the broth, cream, spices and seasonings
8. Ladle and soup bowls for serving, plus a plate for the cooked bacon or sausage
9. Paper towels and tongs for draining and handling the hot bacon or sausage

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
4 slices bacon, cooked and crumbled optional or 8 ounces andouille sausage sliced
1 medium yellow onion, diced
2 stalks celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 pounds russet potatoes peeled and cut into 1 inch cubes
4 cups low sodium chicken broth or vegetable broth
1 bay leaf
1 to 1 1/2 tablespoons Cajun seasoning, adjust to taste
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper optional
Salt and freshly ground black pepper to taste
1 cup heavy cream or half and half
1/2 cup whole milk
2 to 3 green onions thinly sliced for garnish
1/4 cup chopped fresh parsley optional

Directions

Cook the bacon until crisp in a large pot, drain on paper towels and crumble, or if using andouille slice and brown in the pot; transfer meat to a plate and leave any drippings in the pot.
Add 2 tablespoons unsalted butter and 1 tablespoon olive oil to the pot with the drippings (or add them if you used sausage); heat over medium.
Sauté 1 diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper until softened, about 5 minutes; then stir in 3 minced garlic cloves and cook 30 seconds more.
Add 2 pounds peeled and 1 inch cubed russet potatoes to the pot, then pour in 4 cups low sodium chicken or vegetable broth and add 1 bay leaf.
Season with 1 to 1 1/2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper if you want more heat, plus salt and freshly ground black pepper to taste.
Bring to a simmer, cover and cook until potatoes are tender, about 15 to 20 minutes.
Remove the bay leaf, then mash about a third of the potatoes in the pot with a potato masher or pulse with an immersion blender for a thicker, creamier soup while leaving some chunks for texture.
Stir in 1 cup heavy cream or half and half and 1/2 cup whole milk, warm gently over low heat until heated through but do not boil; taste and adjust seasoning.
Return crumbled bacon or sliced andouille to the pot, ladle into bowls and garnish with 2 to 3 thinly sliced green onions and 1/4 cup chopped fresh parsley if using. Serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.