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Cajun Potato Soup

Cajun Potato Soup

The Crispy Chef
This Cajun potato soup blends creamy potatoes with bold Cajun spices for a soul-warming dish that's rich, hearty, and totally customizable. Whether you're serving it mild for the kids or spicy for the adults, it’s the comfort food you didn’t know you needed.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Cajun
Servings 6
Calories 320 kcal

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.

Notes

For dairy-free: Sub heavy cream with full-fat coconut milk.
For gluten-free: Use rice flour for roux or a cornstarch slurry.
Slow cooker option: Prep roux on stovetop, then transfer everything (except cream) to cooker. Cook on low 6 hrs or high 3–4 hrs. Stir in cream 30 mins before serving.
Optional mix-ins: shrimp, chicken & sausage, corn & beans for vegetarian version.
Great with cornbread or crusty bread!

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 6gFat: 18g
Keyword Cajun potato soup
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