Irresistibly Creamy Spicy Cajun Potato Soup for Cozy Nights
A warm and comforting Spicy Cajun Potato Soup that's gluten-free and customizable to suit any palate.
Equipment
- large pot
- immersion blender
Ingredients
For the Base
- 4 cups Russet or Yukon Gold potatoes diced
- 4 cups vegetable broth low-sodium recommended
- 1 cup heavy cream or coconut cream for dairy-free
For the Aromatics
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup bell peppers chopped
- 1 cup celery optional, chopped
For Seasoning
- 2 tablespoons Cajun spice mix adjust according to heat preference
- to taste salt
- to taste pepper
Instructions
Preparation
- Begin by chopping the onions, garlic, bell peppers, and celery into small, even pieces. Measure out your spices to streamline the cooking process.
- In a large pot, heat a drizzle of oil over medium heat. Add the chopped onions, garlic, bell peppers, and celery. Sauté for about 5 minutes until softened and fragrant.
- Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce heat to a simmer. Let the soup cook for about 20 minutes or until the potatoes are tender.
- Use an immersion blender to puree part of the soup, leaving some chunks intact.
- Gently stir in the heavy cream and Cajun spice mix, heat through for an additional 5 minutes.
- Taste and adjust with salt and pepper. Serve hot, garnished with herbs or lime.
Notes
Pair with crusty bread or your favorite side salad for a complete meal. This soup stores well in the fridge for up to 3 days or in the freezer for up to 3 months.