Description
This hearty Cajun Potato Soup combines tender diced potatoes with bold Cajun seasoning and smoked paprika, simmered in chicken broth, then blended to a creamy texture with a touch of heavy cream. Garnished with fresh green onions, it offers a comforting and flavorful meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 4 cups diced potatoes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning (more to taste)
- 4 cups chicken broth
- ½ cup heavy cream
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.
- Add the Potatoes and Spices: Stir in the diced potatoes, Cajun seasoning, smoked paprika, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Blend for Creaminess: Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. If you don’t have an immersion blender, transfer part of the soup to a regular blender and return it to the pot.
- Add Cream: Stir in the heavy cream, and season with salt and pepper to taste. Heat the soup through.
- Serve: Garnish with chopped green onions for a burst of freshness and serve warm.
Notes
- For a spicier soup, increase the amount of Cajun seasoning according to your preference.
- If you prefer a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
- To thicken the soup more, blend a larger portion of the potatoes.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
