Name: Cajun Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.5 lb russet potatoes, peeled and diced; 1 tbsp olive oil; 1 medium onion, chopped; 2 celery stalks, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 2 tsp Cajun seasoning; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 green onions, sliced (for garnish)

Let Me Tell You About Cajun Potato Soup (and Why It Kind of Saved My Tuesday)

I don’t know if it’s possible to actually crave something you’ve never tasted before, but that’s how this Cajun Potato Soup first landed in my kitchen. I’d had a rough day—kids wobbling around the house, muddy paw prints, and of course, the weather pulled its usual trick of flipping from chilly to muggy in two hours flat. The usual stew wasn’t going to cut it. Anyway, I pulled some potatoes together, threw what looked “Cajun” into a pot (not exactly scientific, eh?), and after tinkering a bit, this soupy hug was born. Now, it’s one of those recipes even my pickiest refuses to skip, and I secretly get excited about leftovers (though let’s be honest, they rarely exist for long!). If you’re a fan of dishes that hit the spot and possibly fog up your glasses a little—well, you’re in for a treat.

Why You’ll Probably Get Hooked on This (Like We Did)

I mostly whip this out when the weather can’t make up its mind or someone in the house is “feeling a little off.” My family goes bonkers for it because—let’s be real—it’s creamy, it’s spicy, and it still mostly counts as a veggie, right? Oh, and if you’re on Team “Chop Once, Eat Twice,” this soup does taste better the next day (I think, anyway). Admittedly, I’ve tried skipping the garlic once (ran out, typical), but nope—it desperately needs the garlic! And if you find you’re scraping the pot for just one more ladle—welcome to the club, my friend.

Alright, Here’s What You’ll Need (But Don’t Stress Too Much)

4-5 medium russet potatoes, peeled and diced (I use Yukon Golds sometimes, or just whatever’s lurking in the crisper)
1 large yellow onion, chopped (red onion will work if that’s what you’ve got—my neighbor swears by it, I don’t argue)
2 stalks celery, sliced thin (or a big spoonful of celery salt if you’re in a pinch; don’t tell my grandmother)
1 red or green bell pepper, diced (sometimes I toss in both—living dangerous, I guess)
3 cloves garlic, minced (pre-minced from a jar is fine—promise, I won’t tell anyone!)
5 cups chicken broth (vegetable broth has bailed me out more than once)
1 cup half and half (or milk—or heck, ditch it for a lighter soup, but you sacrifice the creaminess…)
3 tablespoons Cajun seasoning (store-bought is totally fine, though homemade gives you major bragging rights)
1 tablespoon smoked paprika (don’t sweat it if you only have the regular kind)
1/2 teaspoon dried thyme (fresh if you’re feeling fancy, or skip it if you must)
3 tablespoons butter (olive oil works in a pinch but the flavor’s different—“different” is my polite code for not as good, in my opinion)
Salt and pepper to taste (don’t be shy—it’s soup!)
Optional: 1 cup cooked andouille sausage slices (or smoked sausage, or no sausage, live your life!)
Garnish: chopped scallions, a stray handful of shredded cheddar, hot sauce, etc.

Let’s Make Cajun Potato Soup! (Grab a Spoon, It’s About to Get Good)

In your biggest pot (or Dutch oven—honestly, any large saucepan will work, so long as it doesn’t leak), melt the butter over medium heat. Toss in the onion, celery, and bell pepper. Stir it around till things look soft and your kitchen starts to smell great—usually 5-7ish minutes? I never really time it; you’ll know when it’s right.
Add the garlic and give it a quick minute—don’t wander off, garlic likes to turn brown if you blink too long.
Sprinkle in your Cajun seasoning, paprika, and thyme. Let the spices toast a bit. Everything gets kind of stuck together here, which is normal (don’t worry if it’s a bit goopey). Take a deep breath because, wow, this smells SO good now.
Now, dump in the potatoes and swirl things around. If you’re adding sausage, this is where you do it. I usually sneak a taste of the sausage at this point (research!).
Pour in your broth and crank the heat up. Remember, things look a little odd at this stage. That’s fine, all will be forgiven in about 20 minutes when the potatoes are fork-tender and everything’s bubbled together like a happy bayou stew.
Lower the heat. With a potato masher or the back of a slotted spoon, mash up a few potatoes right in the pot. (Or use an immersion blender for a few pulses if you like things really smooth. Actually, I prefer it a bit chunky.)
Stir in the half and half. Don’t boil the soup after this step or the dairy might get a bit weird, and trust me, I learned this the hard way more than once.
Taste and toss in more salt, pepper, or Cajun seasoning if you think it needs a kick.
Ladle it up and add whatever garnishes make you happy. Or keep it bare—sometimes simple is best!

Notes from the Messy Side of My Kitchen Counter

Using Yukon Gold potatoes? They’re a little creamier, maybe just cut down the half and half a bit or risk potato soup turning into something more like mashed potatoes (not my worst kitchen disaster, but still weird for soup).
If your soup turns out too thick (which happens to me occasionally when I’m not paying attention), just add a splash of broth or even water until it looks right.
The brand of Cajun seasoning isn’t make-or-break (except my uncle will debate me on this till the daiquiris run out). Use what you have!
I tried making this one time with sweet potatoes—nope, not my favorite, but hey, maybe you’ll love it.

Variations Worth Trying (Some More Than Others!)

For a meatless version, skip the sausage and use veggie broth—it’s surprisingly hearty, though I still miss the sausage sometimes.
If you want more protein, toss in some shredded rotisserie chicken near the end (chicken leftovers work a treat).
One time, on a dare, I tried stirring in a scoop of peanut butter for “African flair.” Did I regret it? Kind of! Try at your own risk.

Gear You Might Need—and My Lazy Workarounds

Big ol’ soup pot or Dutch oven. Don’t let lack of a Dutch oven stop you; just use the sturdiest pot you have.
Potato masher for un-fancy mashing—or the back of a sturdy spoon, which is all I used for years!
Immersion blender is nice, but only if you like your soup super smooth (personally, I like mine with some chunky bits—something to chew on, you know?).

Saving (or Not Saving) Your Leftovers

If there’s any soup left (big ‘if’), just pop it in an airtight container in the fridge—it’ll keep for about 3 days. Though honestly, in my house it never lasts more than a day. Reheat gently on the stove or in the microwave (maybe a splash of milk if it’s thickened up too much overnight).

How I Like to Serve This (And Sometimes Get a Little Fancy)

I usually ladle it into deep bowls and top with scallions and melty cheddar; sometimes a small avalanche of hot sauce is involved. If it’s just me, I’ll dunk crusty bread (or, confession, a handful of potato chips when I’m feeling lazy). Occasionally my crew asks for a side of fried okra—don’t ask me why, but I roll with it.

A Few Things I Learned the Hard Way (a.k.a. Pro Tips)

I once tried to rush the potato cooking by cranking up the heat; regret city—the bottom scorched and tasted like burned toast. Slow and steady, folks.
If you forget to mash a few potatoes, the soup is just thinner but still tasty—might end up more like a chunky stew, which isn’t exactly a tragedy.
Adding the dairy too soon will sometimes make things curdle a bit. Actually, I find it works better if you wait till the end (learned by sad, lumpy experience).

People Have Really Asked Me…

Can I freeze Cajun Potato Soup?: Technically yes, but honestly, the texture gets a bit weird once thawed. The potatoes break down, and it’s more like a mash than a soup—still edible, but not my favorite. If you must, go ahead; but I don’t bother anymore!
How spicy is this, really?: It’s got a nice kick—enough to warm you up, not enough to clear your sinuses (unless you double up on the Cajun seasoning, then you’re on your own!). For kids, I sometimes use a mild blend or add extra cream to tame the fire.
Do I have to peel the potatoes?: Nope! Sometimes I’m too tired and just leave the skins on (Yukons especially). Adds a rustic vibe and, apparently, fiber.
Is there a way to make this in a slow cooker?: I’ve tried: sauté everything first, dump it in the slow cooker with potatoes and broth, then cook low for 6-8 hours. Stir in dairy at the end. It works fine, but I still like stovetop because it’s faster. Your mileage may vary, as the saying goes.
Can I toss in leftovers, like corn or spinach?: Absolutely, I sneak in random veggies all the time. That’s the beauty of soup—anything goes as long as you’re not afraid of surprises.

So yeah—give this Cajun Potato Soup a go. Worst-case scenario: you have an excuse to eat a second bowl. Or, on second thought, maybe there’s no such thing as a “worst-case scenario” when soup is involved.

Cajun Potato Soup: Cozy, Kicked-Up Comfort Food at Home