Gotta tell ya, this Cajun potato soup is straight up a game changer for cold nights. Been making soups for years but this one’s diff. The combo of creamy potatoes with that Cajun kick just hits different. What makes this Cajun potato soup special is how the spices blend with the smooth potato base – not too spicy but def not boring. The smell alone will have everyone asking what’s cooking. Trust me, keep reading cuz this might become your new go-to comfort food.
Why You’ll Love This Cajun Potato Soup
First off, this soup solves that problem of bland potato soups that taste like nothing. Been there, done that, got disappointed.
Last month I made this for a family get-together and my uncle who “doesn’t do spicy food” went back for thirds! That’s when I knew this Cajun potato soup was a keeper.
What’s great is you can make it as spicy or mild as you want. Got kids? Tone down the cayenne. Like it hot? Add extra. Works great as a starter or make it a meal with some crusty bread.
Let’s get into what makes this soup so darn good.
Ingredients for Homemade Cajun Potato Soup
Base Ingredients:
- 2 lbs russet potatoes – these break down nicely to create that creamy texture. Yukon golds work too if that’s what ya have
- 1 large onion – yellow’s best but any kind works
- 3 celery stalks – adds that classic Cajun base flavor
- 1 green bell pepper – another must for Cajun cooking, red works too but changes the flavor profile
- 4 cloves garlic – don’t skimp here, the garlic makes a diff
- 6 cups chicken broth – use low sodium if you’re watching salt intake
- 1 cup heavy cream – makes everything rich and smooth, half-and-half works in a pinch
Cajun Seasoning:
- 2 tbsp butter – for sautéing, gives better flavor than oil IMO
- 2 tbsp olive oil – helps prevent butter from burning
- 2 tbsp all-purpose flour – for the roux, critical for authentic Cajun potato soup
- 1 tbsp paprika – adds color and mild pepper flavor
- 2 tsp cayenne – adjust to your heat preference
- 1 tbsp oregano – dried works fine
- 1 tsp thyme – fresh is awesome but dried is ok too
- 2 bay leaves – don’t skip these!
- Salt and black pepper to taste
For Serving:
- Green onions – adds fresh crunch and color
- Crispy bacon bits – because everything’s better with bacon
- Hot sauce – for those who want extra kick
For those with dietary concerns, you can sub the heavy cream with coconut milk for dairy-free Cajun potato soup. The flavor profile shifts a bit but still works great.
How to Make Cajun Potato Soup
Step 1: Prep Your Ingredients
- Peel and dice potatoes into 1-inch cubes. Soak in cold water to prevent browning if not using right away.
- Dice onion, celery, and bell pepper (this is your “holy trinity” of Cajun cooking).
- Mince garlic cloves.
- Measure out all your spices so they’re ready to go.
Step 2: Make the Roux Base
- Heat butter and oil in a large pot over medium heat.
- Add flour and stir constantly for about 5-7 mins until it turns light brown. Should smell nutty not burnt.
- Immediately add the holy trinity (onions, celery, bell pepper) and stir for another 5 mins until veggies soften.
- Add garlic and cook another 30 seconds until fragrant. If it starts sticking, add a splash of broth.
Step 3: Build Your Cajun Potato Soup
- Add potatoes to the pot and stir to coat with the roux mixture.
- Pour in chicken broth and add all spices including bay leaves.
- Bring to a boil then reduce heat to simmer for about 15-20 mins until potatoes are fork-tender.
- Remove about 1/3 of the potatoes and mash them or blend with a little broth, then return to pot. This creates that perfect thick yet chunky Cajun potato soup texture.
Step 4: Finish It Off
- Reduce heat to low and stir in heavy cream.
- Let simmer for another 5 mins to bring flavors together.
- Taste and adjust seasonings. It should have a kick but not burn your mouth unless that’s what you want!
- Remove bay leaves before serving.
Top with green onions and bacon bits. Got some hot sauce on the table for those who want extra heat with their Cajun potato soup.
Delicious Cajun Potato Soup Variations
Seafood Cajun Potato Soup
Add 1 lb of shrimp or crawfish tails during the last 5 mins of cooking. The seafood flavor takes this Cajun potato soup to a whole new level.
Chicken and Sausage Cajun Potato Soup
Brown 1 lb of sliced andouille sausage before starting the roux, then add 2 cups of shredded rotisserie chicken when you add the cream.
Vegetarian Cajun Potato Soup
Use vegetable broth instead of chicken, skip the bacon, and add 1 cup of corn and 1 cup of red beans for protein.
Loaded Baked Potato Cajun Style
Top each bowl with cheddar cheese, extra bacon, sour cream, and chives – like a baked potato but in Cajun potato soup form.
Extra Creamy Version
Use an immersion blender to puree the entire soup for a smoother texture, then add 1/2 cup of cream cheese for ultimate richness.
Cajun Potato Soup FAQ
How do I store leftover Cajun potato soup?
Keep it in an airtight container in the fridge for up to 3 days. The flavors actually get better overnight! Just be careful reheating – do it slowly on stovetop and you might need to add a splash of broth if it’s thickened up too much.
Can I freeze this Cajun potato soup?
Yeah, but cream soups can sometimes separate when frozen. If you’re planning to freeze, maybe hold off on adding the cream until you reheat it. Freezes good for about 2 months.
What’s the best potato for Cajun potato soup?
Russets work best cuz they break down and thicken the soup naturally. But honestly, any potato works. Yukon golds give a more buttery flavor while red potatoes hold their shape better if you want more chunks.
How can I make this Cajun potato soup less spicy for kids?
Easy – just cut the cayenne in half or leave it out completely. You can always serve hot sauce on the side for adults who want that kick. The paprika still gives it that Cajun potato soup flavor without the heat.
Can I make this in a slow cooker?
Totally! Make your roux on the stovetop first though, then transfer everything except the cream to the slow cooker. Cook on low for 6 hours or high for 3-4 hours. Add cream during the last 30 mins.
What’s a good side dish with Cajun potato soup?
Cornbread is my go-to! Also works great with a simple side salad or Lasagna Soup for a soup duo that’ll blow your mind.
Is this soup gluten-free?
Not as written cuz of the flour in the roux. But you can sub with rice flour or cornstarch slurry (mix 2 tbsp cornstarch with cold water) to thicken it instead.
The Soul of Cajun Potato Soup
Whenever I serve this Cajun potato soup, it reminds me of that trip to Louisiana where I first tasted authentic Cajun food. My version isn’t 100% traditional but it captures that spirit of bold flavors and comfort.
What I love most about cooking is taking something familiar like potato soup and giving it a twist that makes people stop and notice. This soup does exactly that.
Make it your own – adjust the spices, try diff add-ins, or change up the toppings. That’s what good cooking’s all about. At the end of the day, this Cajun potato soup brings people together around the table, and that’s what matters most.
Cajun Potato Soup
Equipment
- Large soup pot
- Knife and cutting board
- Potato masher or immersion blender (optional)
- Measuring spoons and cups
Ingredients
Base Ingredients:
- 2 lbs russet potatoes peeled and diced
- 1 large onion diced
- 3 celery stalks diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 6 cups chicken broth low sodium recommended
- 1 cup heavy cream or half-and-half
Cajun Seasoning & Roux:
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tbsp paprika
- 2 tsp cayenne pepper adjust to taste
- 1 tbsp dried oregano
- 1 tsp thyme
- 2 bay leaves
- Salt and black pepper to taste
Toppings (optional):
- Chopped green onions
- Crispy bacon bits
- Hot sauce
Instructions
Step 1 – Prep:
- Dice all vegetables and soak potatoes in water if prepping ahead.
- Mince garlic and prep spices.
Step 2 – Roux Base:
- In a large pot, heat butter and oil.
- Add flour and stir constantly for 5–7 minutes until light brown and nutty-smelling.
- Add onion, celery, and bell pepper; cook until soft (about 5 mins).
- Stir in garlic and cook 30 seconds more.
Step 3 – Build the Soup:
- Add potatoes to pot and stir to coat.
- Pour in broth and all spices (incl. bay leaves).
- Bring to boil, then simmer 15–20 minutes until potatoes are tender.
- Mash or blend 1/3 of the potatoes, return to pot.
Step 4 – Finish:
- Lower heat and stir in heavy cream.
- Simmer another 5 minutes.
- Adjust seasoning, remove bay leaves, and serve hot with toppings.