Cajun Potato Soup

Save this recipe on:

Creamy, smoky, and packed with punchy Southern flavor, Cajun Potato Soup is the kind of meal that comforts from the first spoonful. With tender chunks of potatoes simmered in a richly seasoned broth, this soup brings a cozy warmth that feels like a Louisiana hug in a bowl. It’s the perfect fusion of spice, creaminess, and heartiness—ideal for cool nights or any time you want something soulful and satisfying.

What really sets this soup apart is the combination of Cajun seasoning, crispy bacon, and a subtle creamy finish. It balances heat with indulgence, making it a hit for spice lovers and comfort food fans alike. Whether served with crusty bread or a sprinkle of sharp cheddar, Cajun Potato Soup is guaranteed to impress.

Ingredients for this Cajun Potato Soup

• 6 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups russet potatoes, peeled and cubed
• 3 cups chicken broth
• 1 cup milk (whole or 2%)
• 1/2 cup heavy cream
• 1 tsp Cajun seasoning (more to taste)
• Salt and freshly ground black pepper to taste
• 1/2 tsp smoked paprika
• 1 tbsp butter (optional for extra richness)
• 2 green onions, chopped (for garnish)
• Shredded cheddar cheese (optional garnish)

---

Step 1: Cook the Bacon

Start by adding the chopped bacon to a large pot over medium heat. Cook until crispy, about 6-8 minutes. Once done, transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot for added flavor.

Step 2: Sauté Aromatics

In the same pot, add the diced onion and cook until translucent, about 4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3: Simmer the Potatoes

Add the cubed potatoes to the pot, then pour in the chicken broth. Sprinkle in the Cajun seasoning and smoked paprika. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are fork-tender, about 15 minutes.

Step 4: Add Creaminess

Pour in the milk and heavy cream. Stir well to combine and let it simmer uncovered for another 5-7 minutes. If desired, stir in the butter for an extra luxurious texture.

Step 5: Finish and Serve

Season with salt and freshly ground black pepper to taste. Return the crispy bacon to the pot or use it as a garnish. Ladle the soup into bowls and top with green onions and optional shredded cheddar cheese. Serve hot with crusty bread or cornbread for the full Southern experience.

---

Frequently Asked Questions

Can I use a different type of potato?

Yes, Yukon Gold or red potatoes also work well. They hold their shape nicely and add a slightly buttery flavor.

How can I make this vegetarian?

Swap the bacon for smoked paprika or liquid smoke and use vegetable broth instead of chicken broth. You can also add sautéed mushrooms for umami depth.

Is it spicy?

It has a gentle heat, but you can adjust the Cajun seasoning to your taste. Add cayenne if you want more kick.

Can I blend the soup for a creamier texture?

Absolutely! Use an immersion blender for a partially smooth texture, or blend completely for a silky finish.

What can I serve with Cajun Potato Soup?

Crusty sourdough bread, cornbread, or a simple green salad complement the flavors beautifully.

Can I make this in a slow cooker?

Yes. Sauté the bacon, onion, and garlic beforehand, then add everything (except dairy) to the slow cooker. Cook on low for 6-7 hours, stir in milk and cream during the last 30 minutes.

---

Print

Save this recipe on: