Cajun Spiced Potato Soup

$To make a rich and flavorful Cajun potato soup, gather these ingredients: - 4 large russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 green bell pepper, diced - 1 red bell pepper, diced - 1 medium carrot, diced - 4 cups vegetable broth (preferably low-sodium) - 1 cup heavy cream (or use coconut cream for a dairy-free option) - 2 tablespoons Cajun seasoning (adjust to taste) - 1 teaspoon dried thyme - 1 bay leaf - 2 tablespoons extra virgin olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnishing) - Green onions, sliced (for garnishing) You can tweak this soup for fun. Try adding: - Smoked sausage or andouille for meat lovers - Corn kernels for sweetness - Kale or spinach for extra greens - A splash of hot sauce for spice These tweaks can add new tastes and textures to your soup. Choosing the right Cajun seasoning can make a big difference. Here are some brands I trust: - Tony Chachere's Original Creole Seasoning - Zatarain's Cajun Seasoning - Slap Ya Mama Cajun Seasoning Each brings unique flavors. Adjust the amount based on your taste. {{ingredient_image_2}} Start by peeling and dicing four large russet potatoes. Each cube should be about one inch. Next, chop one medium onion finely. Mince two cloves of garlic. Dice one green bell pepper and one red bell pepper. Also, dice one medium carrot. Keep all these ingredients in separate bowls to make cooking easier. In a large pot, heat two tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and minced garlic first. Stir for about two minutes. Then, add the diced green and red bell peppers along with the carrot. Cook this mixture for five to seven minutes. You want the veggies to be tender and the onions to be translucent. Now, add the diced potatoes to the pot. Stir well to combine everything. Carefully pour in four cups of vegetable broth. Add one bay leaf, one teaspoon of dried thyme, and two tablespoons of Cajun seasoning. Stir the soup and bring it to a vigorous boil. Once boiling, reduce the heat to low and let it simmer for twenty to twenty-five minutes. The potatoes should be easily pierced with a fork when done. After simmering, remove the bay leaf from the pot. Use an immersion blender to blend the soup until creamy. Make sure to leave some potato chunks for texture. If you don’t have an immersion blender, pour half of the soup into a regular blender. Blend it until smooth, then return it to the pot. Mix well to combine the two textures. Next, mix in one cup of heavy cream. Adjust the amount based on how creamy you want the soup. Season with salt and pepper to taste. Heat on low for five more minutes to warm it through. Now it's ready to serve! To boost the Cajun flavor, use fresh herbs. Fresh thyme or parsley adds depth. You can also add a squeeze of lemon juice. This brings brightness to the soup. If you like more heat, add cayenne pepper or hot sauce. This will make the soup spicier. Do not skip the sautéing step. This helps build flavor with the veggies. Avoid over-blending the soup. You want some potato chunks for texture. Use low-sodium broth to control saltiness. Too much salt can overpower the Cajun spice. Finally, taste as you go. Adjust seasoning as needed for perfect balance. Serve the soup hot with crusty bread. A warm baguette or cornbread goes well. You can also pair it with a simple salad. A side of mixed greens adds freshness. For drinks, sweet tea or a light beer complements the soup nicely. Enjoy your meal with family or friends for a cozy touch! Pro Tips Adjust Your Spice Level: If you prefer a milder soup, start with less Cajun seasoning and gradually add more to taste as you cook. Utilize Leftovers: This soup is a great way to use up leftover vegetables. Feel free to add any other veggies you have on hand! Enhance the Creaminess: For an even creamier texture, consider blending in some cooked white beans along with the potatoes. Make It Ahead: This soup can be made in advance and stored in the fridge for up to 3 days, making it a perfect meal prep option. {{image_4}} You can easily make this soup vegetarian or vegan. Just use vegetable broth. Instead of heavy cream, use coconut cream. This adds a nice sweetness. You can also add more veggies. Try corn, zucchini, or mushrooms for extra flavor. These options keep the soup rich and tasty. You can swap some ingredients if you want. If you don’t have russet potatoes, try Yukon Gold potatoes. These are creamy and work well. For bell peppers, use any color you like. If you want to skip the bay leaf, that is fine too. Just add more thyme for a nice taste. If you love heat, add some spice! Jalapeños or diced serrano peppers work great. You can also use hot sauce for a kick. Just mix it in when you add the cream. Adjust the spice to your taste. Remember to taste the soup as you go. This way, you get the perfect heat level. Storing leftover Cajun potato soup is easy. Let the soup cool down before storing. Use an airtight container to keep it fresh. Place the container in the fridge. It will stay good for about 3 to 4 days. Make sure to label the container with the date. This way, you won't forget when you made it. When you are ready to eat, take the soup out of the fridge. Pour it into a saucepan. Heat it on low to medium heat. Stir the soup often to prevent burning. You can also add a splash of broth or water if it seems too thick. Heat until it’s warm throughout. You can also use a microwave, but stir it every minute for even heating. If you want to save the soup for a longer time, freezing is a great option. First, let the soup cool completely. Pour it into a freezer-safe container. Leave some space at the top for expansion. Seal it tightly and label it with the date. You can freeze the soup for up to 3 months. When you are ready to eat it, thaw it in the fridge overnight. Then, reheat it in a pot or microwave. Enjoy the comfort of Cajun flavors anytime! Cajun cuisine has roots in the French settlers of Louisiana. These settlers were known as Acadians. They brought their food culture with them. Over time, local ingredients and Native American styles blended in. Cajun dishes often use spices, herbs, and meats. This mix creates rich, bold flavors. The food reflects the history and culture of the region. Yes, you can use other types of potatoes. Yukon Golds work well and add a creamy texture. Red potatoes also hold their shape well in soups. If you prefer sweet potato, it adds a unique flavor. Just keep in mind that different potatoes may change the taste and texture a bit. To thicken the soup without cream, try a few methods. One option is to mash some of the potatoes in the soup. This will create a thicker base while keeping chunks. Another way is to add a cornstarch slurry. Mix equal parts cornstarch and cold water, then add it to the soup. Let it simmer for a few minutes. You could also add pureed beans for extra thickness and nutrition. Cajun potato soup is a flavorful dish packed with ingredients and tips we discussed. You now know how to prepare, cook, and serve it perfectly. With the right tweaks, you can make it your own. Remember to avoid common mistakes and explore vegetarian options if you desire. Storing and reheating the soup is easy, ensuring you enjoy it later. Dive into this rich cuisine and bring warmth to your table with Cajun flavors. Happy cooking!$

A creamy and flavorful potato soup with a kick of Cajun spices, perfect for warming up on a chilly day.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Cajun

Servings 6

Calories 350 kcal

Ingredients

4 large russet potatoes, peeled and diced into 1-inch cubes
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium carrot, diced
4 cups vegetable broth (preferably low-sodium)
1 cup heavy cream (or coconut cream for dairy-free)
2 tablespoons Cajun seasoning (adjust to taste)
1 teaspoon dried thyme
1 leaf bay leaf
2 tablespoons extra virgin olive oil
to taste salt and pepper
for garnishing fresh parsley, chopped
for garnishing green onions, sliced

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced green and red bell peppers, and diced carrot. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are tender and the onions are translucent.
Once the vegetables are softened, add the diced potatoes to the pot, stirring well to combine with the sautéed vegetables.
Carefully pour in the vegetable broth, then add the bay leaf, thyme, and Cajun seasoning. Stir the soup to mix the ingredients, bringing the mixture to a vigorous boil. After boiling, reduce the heat to low and allow it to simmer for 20-25 minutes, or until the potatoes can be easily pierced with a fork.
Remove and discard the bay leaf from the pot. Using an immersion blender, blend the soup until it reaches a creamy consistency, ensuring some potato chunks remain for added texture. (Alternatively, you can transfer half of the soup to a blender, blend until smooth, and return the blended portion to the pot, stirring to combine.)
Mix in the heavy cream, adjusting the quantity according to your desired creaminess, then season with salt and pepper to taste. Continue heating the soup on low for an additional 5 minutes to ensure it is warmed through.
Serve the soup hot, ladled into bowls, and garnish generously with fresh parsley and sliced green onions for a vibrant finish.

Notes

For a dairy-free option, substitute heavy cream with coconut cream.

Keyword Cajun, potato, soup, vegetarian