Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 stalks celery, sliced
- 1 teaspoon Cajun seasoning (or to taste)
- 1 teaspoon smoked paprika
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley for garnish
If you don’t have Cajun seasoning on hand, a mix of paprika, garlic powder, onion powder, cayenne pepper, and dried thyme works wonders.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent and fragrant, about 3-4 minutes. This step always reminds me of my dad’s storytelling as he stirred his pots.
- Add in the red bell pepper and celery, cooking until they start to soften, another 5 minutes.
- Stir in the Cajun seasoning and smoked paprika. Let the spices coat the vegetables, releasing their aroma.
- Add the diced potatoes to the pot, along with the broth. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes. This is a great time to grab a quick chat with your kids or catch up on their day, like I often do.
- Once the potatoes are soft, use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, just mash a few potatoes with a fork.
- Stir in the heavy cream and season with salt and pepper to taste. Allow it to heat through for a couple of minutes.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cajun Potato Soup, recipe, cooking, food
