Ingredients
4 cups diced potatoes
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon Cajun seasoning (more to taste)
4 cups chicken broth
½ cup heavy cream
½ teaspoon smoked paprika
Salt and pepper to taste
Chopped green onions for garnish
Instructions
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Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.
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Add the Potatoes and Spices: Stir in the diced potatoes, Cajun seasoning, smoked paprika, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
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Blend for Creaminess: Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. If you don’t have an immersion blender, transfer part of the soup to a regular blender and return it to the pot.
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Add Cream: Stir in the heavy cream, and season with salt and pepper to taste. Heat the soup through.
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Serve: Garnish with chopped green onions for a burst of freshness and serve warm.
Notes
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Variations: Add protein like cooked sausage, or grilled chicken for a heartier soup. For a vegan version, use vegetable broth and coconut cream as substitutes.
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Extra Spice: Add cayenne pepper or diced jalapeños for more heat.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding broth or water if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun, Comfort Food
- Diet: Gluten Free
