Ingredients
Scale
Gathering your ingredients is like preparing for a little culinary adventure. Here’s what you’ll need to create this delectable soup:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 6 medium potatoes, peeled and diced
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream (or coconut milk for dairy-free)
- Fresh parsley, chopped, for garnish
And, just like my mom used to do, feel free to make substitutions as needed. No red bell pepper? A yellow one works just fine. Out of heavy cream? Coconut milk adds a lovely richness.
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic, stirring for about 1 minute until fragrant. This step always reminds me of my dad, who believed garlic was the start of any great meal.
- Pour in the chicken broth, followed by the diced potatoes, bell pepper, celery, and canned tomatoes. Stir in the Cajun seasoning, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer in batches to a blender, then return to the pot.
- Stir in the heavy cream and simmer for an additional 5 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with freshly chopped parsley. Enjoy with a side of crusty bread or just as it is.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Spicy Cajun Potato Soup, recipe, cooking, food
