Classic Cajun Potato Soup
A warm, hearty dish that embodies the essence of comfort food with rich, creamy texture and a perfect blend of spices.
Equipment
- Large Pot
- Potato Masher
- Cutting Board
- Knife
Ingredients
Vegetables
- 4 medium Russet Potatoes Peeled and diced into small cubes.
- 1 medium Yellow Onion Finely chopped.
- 2 stalks Celery Finely diced.
- 1 large Carrot Chopped.
- 3 cloves Garlic Minced.
Seasonings
- 2 tablespoons Cajun Seasoning Adjust according to preference.
Liquid
- 4 cups Vegetable Broth Low-sodium recommended.
- 1 cup Heavy Cream Adds creaminess.
Seasonings
- Salt To taste.
- Pepper To taste.
Garnish
- Green Onions Chopped, for garnish.
Instructions
- Prepare all ingredients: wash, peel, and dice the potatoes; chop the onion, celery, carrot, and garlic.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add the diced celery and carrot, sauté for an additional 4-5 minutes.
- Add minced garlic and sauté for another minute.
- Stir in the diced potatoes, coating them with the vegetable mixture.
- Sprinkle Cajun seasoning over the mixture and stir well.
- Pour in the vegetable broth, bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are fork-tender.
- Lightly mash some of the potatoes in the pot to thicken the soup.
- Stir in the heavy cream and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped green onions.
- Serve hot and enjoy!
Notes
For variations, consider adding jalapeños for spice, or substitute heavy cream with coconut milk for a lighter version.