Name: Cajun Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 4 medium potatoes (russet or Yukon gold), peeled and diced; 1 medium onion, diced; 3 garlic cloves, minced; 2 celery stalks, diced; 1 carrot, diced; 2 tbsp olive oil or butter; 2 tbsp Cajun seasoning; 4 cups chicken or vegetable broth; 1 cup heavy cream or half-and-half; 1 tsp salt (or to taste); 1/2 tsp black pepper; Optional toppings: crumbled bacon, shredded cheese, sliced green onions

This Cajun potato soup is a bold, flavorful, and comforting dish that I love to make when I want something creamy with a little kick. The potatoes make it hearty and filling, while the Cajun spices bring warmth and depth that keep every spoonful exciting.

Cajun Potato Soup

Why You’ll Love This Recipe

I like this soup because it’s both cozy and packed with flavor. The Cajun seasoning gives it a smoky, slightly spicy edge that balances perfectly with the creamy potatoes. It’s simple to prepare, yet it tastes like something special. I often make it for dinner on chilly evenings, and it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

potatoes (russet or Yukon gold)
onion
garlic
celery
carrot
Cajun seasoning
chicken or vegetable broth
heavy cream or half-and-half
olive oil or butter
salt
black pepper
optional: crumbled bacon, shredded cheese, or green onions for garnish

Directions

I heat olive oil or butter in a large pot and sauté onion, celery, carrot, and garlic until softened.
I stir in Cajun seasoning and let it toast for a minute to release its flavor.
I add the diced potatoes and pour in the broth, then bring everything to a boil.
I reduce the heat and simmer until the potatoes are tender, about 20 minutes.
I lightly mash some of the potatoes in the pot to thicken the soup while keeping some chunks for texture.
I stir in cream, adjust the seasoning, and let it heat through.
I serve hot, topped with bacon, cheese, or green onions if I want extra flavor.

Servings and timing

This recipe makes about 4–6 servings. Prep time usually takes me 15 minutes, and cooking time is around 30 minutes, so the soup is ready in about 45 minutes.

Variations

Sometimes I add smoked sausage or shredded chicken to make the soup even heartier. If I want extra veggies, I throw in corn or bell peppers. For a lighter version, I replace cream with milk or leave it broth-based. When I want more spice, I add cayenne pepper or hot sauce.

storage/reheating

I keep leftovers in the refrigerator for up to 4 days. To reheat, I warm the soup gently on the stove, adding a splash of broth or milk if it has thickened too much. I don’t recommend freezing since creamy potato soups can change texture when thawed.

FAQs

Can I make this soup vegetarian?

Yes, I use vegetable broth and skip the bacon garnish to keep it fully vegetarian.

How do I make it spicier?

I add extra Cajun seasoning, cayenne pepper, or a dash of hot sauce to bring more heat.

What’s the best potato for this soup?

I usually use Yukon gold for a creamy texture or russet for a fluffier result. Both work well.

Can I make this ahead of time?

Yes, I often make it the day before. It thickens as it sits, so I add a splash of broth when reheating.

Do I need to peel the potatoes?

I usually peel them, but leaving the skins on works too and adds more texture and nutrients.

Conclusion

I love making Cajun potato soup because it’s creamy, comforting, and full of bold flavors. It’s easy to customize, quick to prepare, and perfect for when I want a meal that’s both hearty and exciting. Every bowl feels like comfort food with a Cajun twist, and it’s always a hit when I serve it.