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Cajun Potato Soup

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Cajun Potato Soup is a creamy, spicy, and comforting one-pot dish loaded with tender potatoes, aromatic veggies, and bold Cajun seasoning. It’s hearty and flavorful even without meat, making it a perfect plant-based option for chilly nights or whenever you crave something warm and bold.

Ingredients

  • 2 lbs Russet or Yukon gold potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 bell pepper, diced (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable broth
  • 1 cup heavy cream or half-and-half (or full-fat coconut milk for dairy-free)
  • 1 tablespoon Cajun seasoning (adjust to taste)
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • Optional toppings: shredded cheese, sliced green onions, hot sauce, plant-based sausage

Instructions

  1. In a large pot, heat olive oil or butter over medium heat. Add onion, celery, and bell pepper (if using); sauté for 5–6 minutes until softened.
  2. Add minced garlic and cook for 1 more minute.
  3. Stir in flour and cook for 1–2 minutes to form a light roux.
  4. Slowly whisk in vegetable broth to avoid lumps.
  5. Add potatoes, Cajun seasoning, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
  6. Stir in cream or coconut milk. Lightly mash some potatoes with a potato masher for a thicker texture.
  7. Add lemon juice, adjust seasoning if needed.
  8. Serve hot with desired toppings like cheese, green onions, or hot sauce.

Notes

  • Add corn or canned white beans for extra texture and nutrition.
  • For protein, stir in plant-based sausage or cooked chicken.
  • Blend part of the soup for a creamier texture while keeping some chunks.
  • Use liquid smoke for more smoky flavor if desired.
  • If using dairy, avoid freezing; coconut milk version freezes well.

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