Description

A comforting and flavorful Creamy Cajun Potato Soup featuring cheddar cheese and aromatic vegetables. This hearty soup combines tender potatoes, a blend of Cajun spices, and creamy cheese for a warming meal perfect for chilly evenings. Optional bacon adds a savory crunch, while green onions and parsley provide a fresh garnish.

Ingredients

Scale

Vegetables

4 large russet potatoes, peeled and diced
1 large onion, chopped
3 cloves garlic, minced
1 bell pepper, diced (red or green)
2 stalks celery, chopped
1 carrot, chopped

Liquids & Dairy

1 tablespoon olive oil
4 cups chicken stock or vegetable stock
1 cup heavy cream
1 cup shredded cheddar cheese

Spices & Seasonings

1 teaspoon Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
Salt and black pepper to taste

Garnishes

4 slices bacon, cooked and crumbled (optional)
2 green onions, sliced
Fresh parsley, chopped

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Instructions

Heat olive oil and sauté vegetables: In a large pot, warm the olive oil over medium heat. Add the chopped onion, garlic, bell pepper, celery, and carrot. Cook, stirring occasionally, for about 5-7 minutes until the vegetables soften and release their aromas.
Add potatoes: Stir in the diced potatoes, mixing well to combine them evenly with the sautéed vegetables.
Add stock and bring to boil: Pour in the chicken or vegetable stock to cover the potatoes fully. Increase the heat and bring the mixture to a rolling boil.
Simmer with spices: Reduce the heat to low to maintain a simmer. Add Cajun seasoning, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Stir thoroughly to blend all flavors. Cover the pot.
Cook potatoes until tender: Let the soup simmer gently for 20-25 minutes, until the potatoes are soft when pierced with a fork.
Blend soup partially: Using an immersion blender, blend the soup partially to create a creamy texture while retaining some chunks. Alternatively, transfer half the soup to a blender, puree until smooth, and return it to the pot. Stir to combine.
Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese. Continue heating gently until the cheese melts completely into the soup, creating a rich and creamy base.
Adjust seasoning and consistency: Taste the soup and add more salt, pepper, or stock/cream if needed to reach your preferred flavor and thickness.
Serve with garnishes: Ladle the hot soup into bowls. Top with crumbled cooked bacon (if using), sliced green onions, and chopped fresh parsley for freshness and added texture. Serve immediately and enjoy!

Notes

For a vegetarian version, omit the bacon and use vegetable stock instead of chicken stock.
This soup pairs wonderfully with crusty bread or a light green salad to complete the meal.
Adjust the cayenne pepper amount according to your spice preference.
Using an immersion blender helps retain texture; however, blending fully will yield a smoother soup.
Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.