Name: Cajun Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 medium Russet potatoes, peeled and diced; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 green bell pepper, diced; 2 celery stalks, diced; 4 cups chicken broth; 1 cup heavy cream; 2 teaspoons Cajun seasoning; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 2 green onions, sliced (for garnish)

Let Me Tell You Why Cajun Potato Soup Is a Regular at My Table

Okay, confession time: I didn’t even have a clue what Cajun seasoning *really* tasted like until a friend brought over a little jar for a potluck years back (shoutout to Linda!). Now, I can’t make soup without at least a dash of it—especially spud soup. There’s just something about that smoky pepperiness that clings to the potatoes and whispers, “Maybe have seconds?” Or thirds. Let’s be honest, who’s counting anyway?

One time I tried serving this Cajun potato soup to my neighbor who claimed to hate spicy food—she ended up scraping the pot (literally, with a ladle; I won’t judge). Also, if you’re the sort who likes to wear fluffy socks and savor soup with dramatic spoonfuls on chilly nights, this is your jam. Or your…soup. Actually, don’t try jam in here; that didn’t work AT ALL for me.

Why You’ll Love This (Or Why I Keep Making It…)

This is one of those “lazy Sunday but I forgot to grocery shop” meals for me; it’s amazing with stuff I nearly always have kicking around (though sometimes not the green onions, and that’s fine—just toss in whatever). My family goes absolutely bonkers for this because it’s cheesy, spicy, creamy, but still weirdly light? Maybe it’s the potatoes doing their magic, or maybe I’m just biased because soup always wins in our house. Oh, and it’s a one-pot wonder—my least favorite part of cooking is scrubbing pans, so yes, I appreciate the simplicity.

Actually, the first time I made this I didn’t even peel the potatoes; I was feeling a bit lazy (okay, a lot lazy), and you know what? Still delish. Don’t stress if you’re not a perfectionist chef. No one’s peeking into your soup pot but you.

What You’ll Need For This Cajun Potato Soup

About 2 pounds of russet potatoes (or Yukon Golds if you like it creamier—honestly, whatever spuds are rolling around in your pantry will do. Sweet potatoes? Works, but it’s a bit weird. Try it at your own risk.)
4 cups chicken broth (I usually use the boxed stuff but if you’re feeling Martha-Stewart-y—make your own!)
1 large onion, chopped (yellow, white – red onions make it a bit sweet, but that’s fun sometimes)
3 cloves garlic, minced (okay, sometimes I use the jarred kind. Don’t judge, it’s just as good after a long day.)
1 1/2 cups milk (whole, 2%—even oat milk snuck in once when I was out, and nobody noticed.)
1 tablespoon Cajun seasoning, plus more to taste (Slap Ya Mama is classic, but I’ll use store-brand if that’s all I’ve got. Homemade’s great if you’ve time, but who does?)
1/2 teaspoon smoked paprika (optional, but adds a little something-something)
3 tablespoons butter (salted or unsalted… if your broth is salty just go easy)
1/2 cup sour cream or Greek yogurt (my grandmother swore by full-fat but I don’t always listen)
Salt and pepper to taste (I just, like, eyeball it honestly)
Optional: diced celery or carrot for extra veggies (I rarely bother, my folks are potato purists)
Optional toppings: shredded cheddar, chopped chives or green onions, crispy bacon pieces, hot sauce, croutons…whatever you like

Here’s How You Bring It All Together

Start by melting your butter in a big-ish pot over medium heat. Toss in the onions (and celery and carrots if you’re feeling virtuous) and cook till they’re kind of golden and soft—about 4 to 5 minutes. Stir now and then so nothing burns on the bottom (been there, smelled that disaster).
Next, stir in that garlic. Just about a minute; if you let it go longer, it could get bitter, and nobody wants that. Sprinkle in your Cajun seasoning and smoked paprika. The smell here—whew—always makes my mouth water. This is where I usually sneak a taste of the onions.
Chuck in your chopped potatoes. Give it a good stir so the potatoes get all coated in those spices.
Pour in the chicken broth. Bring it to a simmer, then plop a lid on and let it cook about 15-20 minutes. You want those potatoes fork-tender, not mushy. If you peek and they’re still hard as rocks, give ‘em another 5 minutes. Don’t panic if it’s a bit soupy at this point—it thickens up.
Here’s the fun part: use a potato masher straight in the pot to break down about two-thirds of the potatoes. Or, if you like it smoother, you can stick an immersion blender in—but go easy, you don’t want potato glue. (On second thought, maybe leave some chunks for texture.)
Pour in your milk, keep the heat low so it doesn’t curdle. Stir. If it looks too thick for your liking, add a splash more milk or broth. Too thin? Simmer with the lid off for a bit (and do the patience dance, because it takes a minute).
Stir in sour cream (or Greek yogurt), and taste for salt and pepper. It’ll taste a little different after a few minutes—let it sit, then taste again and adjust. I, for one, like to go a little overboard with the Cajun spice, but that’s me.
Ladle into bowls and load up on all the toppings your heart desires. Bonus points if you manage to save some for lunch tomorrow—because, and I swear by this, it’s almost better the next day.

What I Wish I’d Known After the First (Questionable) Batch

I once forgot to chop the potatoes small enough—the batch took forever to cook and was lumpy as heck. Cube them smaller if you’re in a rush.
If your soup ever looks split or curdled after the dairy goes in, just stir it slowly and it’ll come back together (probably—not always, but usually it works out, promise!)
Leftover soup thickens up a LOT in the fridge, like, unexpectedly so. Just hit it with a splash of broth or water when reheating, and you’re golden.

Making It Your Own (Adventures and Misadventures)

I tried adding smoked sausage once—absolutely delicious, so there’s a win for the carnivores at your table. Shrimp, though? Not my best move, they turned rubbery. Maybe it works if you’re fancy, but me? I’ll stick to bacon when I want a bit of extra oomph. A friend swears by stirring in kale at the end; jury’s still out for my tastebuds but maybe that’s your thing.

What You’ll Need (But Don’t Panic If You Don’t Have Everything)

Large soup pot or Dutch oven (I used a regular stockpot most times, so don’t fuss too much)
Potato masher or immersion blender (honestly, you could use a fork if you’ve got some patience!)
A decent knife (mine is always slightly dull, but hey—it gets there eventually)
Ladle for serving, unless you want to pour it, which gets a bit messy—trust me

If you’re curious about good cookware, Serious Eats tested Dutch ovens like crazy; worth a peek if you’re a gearhead (I’m not—my pot’s older than my marriage).

How It Keeps (but don’t expect leftovers…)

Stick leftovers in an airtight container in the fridge—should last 2 or 3 days, maybe, but honestly? In my house it rarely survives the night. If you do get lucky and have some extra, reheat gently on the stove or microwave, with a dash more liquid.

Serving: My Favorite Ways (and a Weird Family Tradition)

I’m a bread-dunker—crusty bread is a must for me. My cousin? Smothers her bowl with shredded cheddar, green onions, and a wild splash of hot sauce. If you want to get all fancy, add a dollop of sour cream and a snip of chives. Once (not kidding) we served this over leftover rice, and it was a surprise hit.

Oh, and if you’re a salad-with-soup person, I found this simple salad guide pretty handy too.

Pro Tips From My Many (Slightly Flawed) Attempts

Don’t rush the potato-cooking step—one time I tried to speed it up by cranking the heat and got scorched potatoes on the bottom (so annoying!)
Taste as you go, but don’t over-salt at the start. I’ve done it more than once and regretted it big time; the flavors develop as it simmers
If your soup seems bland, check your Cajun seasoning—some brands are punchier than others

FAQ—You Ask, I Ramble

Can I use non-dairy milk?
Oh, for sure. Oat milk or even almond milk works (honest, I’ve tried), though it’s definitely a bit less creamy. You may not even notice if you’ve added enough toppings!

Is Cajun potato soup super spicy?
Only if you want it to be. The Cajun spice level is yours to control—start with less than the recipe calls for if you’re nervous, and work up to your spice happy-place.

Can I freeze this?
Well, technically yes; but I’ll say it: reheated potato soup from the freezer can get kinda grainy. If you’re cool with that, go for it, but I think it tastes best fresh or the next day in the fridge.

Do I have to peel the potatoes?
Nope! I don’t always. Rustic is a vibe.

If you still have questions, you can shoot me a message or honestly just wing it and see how it turns out—sometimes the best soups are a little bit unpredictable.