Cajun Potato Soup

When you’re craving something warm, hearty, and just a little spicy, Cajun potato soup hits all the right notes. It’s one of those bowls that instantly makes you feel cozy—perfect for cooler evenings or even when you’re just in the mood for some Southern-inspired comfort food. The potatoes make it thick and satisfying, while the Cajun spices add that bold, smoky kick that keeps you coming back for another spoonful.

What I love most about this soup is how it balances simplicity with flavor. It starts with basic ingredients—potatoes, onions, broth, and cream—but becomes something incredibly flavorful thanks to the holy trinity of Cajun cooking: onions, bell peppers, and celery. Add some smoked paprika, garlic, a pinch of cayenne, and a little sausage or bacon (if you’re feeling indulgent), and you’ve got a soul-warming meal that tastes like it took hours, even if it didn’t.

The beauty of Cajun potato soup is how customizable it is. Want it creamier? Stir in some cheddar or cream cheese. Prefer it chunky or smooth? Blend it partially or fully depending on your mood. You can even make it vegetarian by skipping the meat and using vegetable broth—it still packs tons of flavor from the spices and sautéed vegetables.

This soup is the kind of dish that makes you slow down and savor each bite. It’s casual, it’s cozy, and it brings a little Louisiana flair to your kitchen without needing anything fancy. Whether you’re serving it with crusty bread, cornbread, or just on its own, this soup definitely earns a spot in your comfort food rotation.

Why You’ll Love It

• Bold Cajun Flavor – The perfect blend of smoky, spicy, and savory spices gives this soup a delicious kick without being overwhelming. It’s warm, flavorful, and totally crave-worthy.
• Super Comforting – Creamy potatoes, tender veggies, and rich broth come together for a cozy bowl that feels like a hug in soup form.
• Easy to Make – No complicated steps here! It comes together quickly with simple ingredients you probably already have in your kitchen.
• Customizable Heat – Whether you like it mild or with a serious kick, you can easily adjust the spice level to your taste.
• Meal Prep Friendly – This soup stores and reheats beautifully, making it a great option for leftovers or make-ahead lunches.

Ingredient List

For the Soup

• 4 slices bacon, chopped (or 1/2 lb smoked sausage, sliced)
• 1 tablespoon olive oil (if needed)
• 1 small onion, diced
• 1 bell pepper, diced (any color)
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning (store-bought or homemade)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 4 cups peeled and diced potatoes (Yukon gold or russet)
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup milk
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese (optional)
• 2 green onions, chopped (for garnish)

Ingredient Notes

• Bacon or Smoked Sausage – I love using smoked sausage when I want a heartier bite, but bacon adds a smoky depth that’s hard to beat. Use whatever you have on hand.
• Cajun Seasoning – Don’t skip this! It’s the soul of the dish. I use Tony Chachere’s or Slap Ya Mama for extra flavor.
• Potatoes – Yukon golds give a creamy texture without falling apart, while russets make the soup extra thick. Either works!
• Heavy Cream + Milk – This combo gives a perfect balance of richness without being too heavy. You can also use half and half if that’s what you have.
• Cheddar Cheese – Optional, but adds creaminess and extra flavor—especially if you like your soup thick and cheesy.
• Cayenne Pepper – Add this only if you want more heat! The Cajun seasoning already packs some spice.

Kitchen Equipment Needed

• Large Pot or Dutch Oven – For sautéing and simmering everything in one pot. I love using my enameled cast iron Dutch oven—it holds heat so well and looks pretty on the stove too.
• Cutting Board + Sharp Knife – To prep all your veggies and meat quickly and safely.
• Wooden Spoon or Silicone Spatula – Great for stirring without scratching your pot.
• Measuring Spoons + Cups – To get the spice and liquid ratios just right.
• Immersion Blender (optional) – If you want to blend part of the soup for a thicker texture. A regular blender works too, just blend in batches carefully.

Instructions

1. Sauté the Bacon or Sausage

• Place a large pot or Dutch oven over medium heat.
• Add chopped bacon or sausage and cook until browned and crispy (about 5–7 minutes).
• Use a slotted spoon to remove the meat and set it aside on a paper towel-lined plate.
• Leave about 1–2 tablespoons of fat in the pot (if there’s not enough, add a splash of olive oil).

Pro Tip: Don’t discard all the fat—it adds rich flavor to the base of the soup!

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2. Sauté the Veggies

• In the same pot with the bacon fat, add the diced onion, bell pepper, and celery.
• Cook for 4–5 minutes, stirring occasionally, until the veggies soften.
• Add minced garlic and cook for another 30 seconds until fragrant.

Pro Tip: Keep the heat at medium so the garlic doesn’t burn and turn bitter.

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3. Add the Seasoning

• Stir in the Cajun seasoning, smoked paprika, and cayenne (if using).
• Let the spices toast in the pot for about 30 seconds to bring out their full flavor.

Pro Tip: Toasting the spices briefly makes the soup more aromatic and flavorful.

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4. Add the Potatoes and Broth

• Add the diced potatoes to the pot and stir to coat them with the veggie and spice mix.
• Pour in the chicken broth, then bring the mixture to a boil over high heat.
• Once boiling, reduce heat to low and cover. Simmer for 15–20 minutes, or until the potatoes are fork-tender.

Pro Tip: Try to dice the potatoes evenly so they cook at the same rate.

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5. Blend (Optional for Thickness)

• If you want a thicker soup, use an immersion blender to blend a portion of the soup directly in the pot.
• Blend just until you reach your preferred texture—leave some chunks for a more rustic feel.
• If using a regular blender, carefully ladle out a few cups, blend, and return to the pot.

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6. Stir in Cream and Milk

• Lower the heat and slowly stir in the heavy cream and milk.
• Simmer uncovered for 5–10 more minutes to warm everything through and let the flavors meld.

Pro Tip: Don’t let it boil after adding dairy—just keep it gently simmering to avoid curdling.

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7. Add Cheese and Bacon/Sausage

• Stir in shredded cheddar cheese (if using) until melted and creamy.
• Return the cooked bacon or sausage to the pot and mix well.
• Taste and season with salt and black pepper as needed.

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8. Serve and Garnish

• Ladle soup into bowls and garnish with chopped green onions.
• Add a little extra shredded cheese or a sprinkle of Cajun seasoning on top for more flair.
• Serve warm with crusty bread, cornbread, or a side salad.

Tips and Tricks for Success

• Dice the potatoes evenly – This helps them cook at the same rate and keeps the texture consistent throughout the soup.
• Start with less salt – Cajun seasoning and broth can both be salty, so taste before adding extra salt at the end.
• Blend to your liking – For a creamier texture, blend more of the soup. For a chunky, rustic feel, blend just a little or not at all.
• Use low heat when adding dairy – To avoid curdling or separation, don’t boil the soup after the cream and milk are added.
• Double it for later – This soup stores beautifully, so consider making a double batch and freezing half for a quick meal down the road.

Ingredient Substitutions and Variations

• Make it vegetarian – Skip the bacon or sausage and use vegetable broth. Add beans or mushrooms for extra heartiness.
• No heavy cream? – Use half and half or even full-fat coconut milk for a dairy-free twist.
• Swap the protein – Try diced chicken thighs or shredded rotisserie chicken instead of bacon or sausage.
• Add more veggies – Corn, carrots, or spinach make great additions if you want to bulk it up.
• Use sweet potatoes – For a slightly sweeter and more colorful twist, sub in sweet potatoes for part (or all) of the regular potatoes.

Serving Suggestions

• Crusty bread or cornbread – Perfect for dunking into the creamy, spicy soup. I love it with a thick slice of buttery cornbread on the side.
• Topped with extra cheese and green onions – Sprinkle a bit more cheddar and chopped green onions just before serving for a pop of color and flavor.
• With a crisp green salad – I love pairing this with a light arugula or romaine salad tossed in vinaigrette—it cuts through the richness nicely.
• Over rice – For an extra-filling Southern-style twist, serve the soup over a scoop of white or brown rice.
• With grilled cheese sandwiches – Especially good for kids or cozy weeknights. The creamy soup + melty sandwich combo is hard to beat!

Storage and Reheating Instructions

• Refrigerate leftovers – Store in an airtight container in the fridge for up to 4 days.
• Freeze for later – Let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat gently on the stovetop – Use low to medium heat, stirring occasionally, until warmed through. Add a splash of broth or milk if it gets too thick.
• Microwave in short bursts – Heat in 30–60 second intervals, stirring between each, until hot. Cover loosely to avoid splatters.
• Avoid boiling after reheating – Especially if the soup contains dairy or cheese, keep the heat gentle to maintain a smooth texture.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! Cajun potato soup actually tastes even better the next day as the flavors have more time to develop. Just store it in the fridge and reheat gently before serving.

How spicy is this soup?

It has a mild to moderate heat depending on your Cajun seasoning and if you add cayenne. If you’re sensitive to spice, start with less and adjust to taste.

Can I freeze this soup?

Yes! Let it cool completely, then freeze in airtight containers for up to 2 months. Just note that soups with dairy may separate a bit—stir well when reheating to smooth it out.

What’s the best potato to use?

Yukon Golds are my go-to—they’re naturally creamy and hold their shape well. Russets are great too, especially if you want a thicker, more mashed texture.

Can I make it dairy-free?

You can! Swap the cream and milk with full-fat coconut milk or a creamy plant-based milk like oat. The flavor will be slightly different but still delicious.

How can I thicken the soup without blending?

You can mash some of the cooked potatoes right in the pot with a spoon or potato masher for a thicker texture without blending.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!