Name: Creamy Cajun Potato Soup – A Southern Comfort Favorite
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 lbs russet potatoes, peeled and diced; 1 tbsp olive oil; 1 medium yellow onion, diced; 2 celery stalks, diced; 1 red bell pepper, diced; 4 cups chicken broth; 1 cup heavy cream; 2 tsp Cajun seasoning; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp butter; 2 green onions, sliced (for garnish)

If you’re looking for a bowl of pure comfort (with a kick), let me tell you about my go-to: Creamy Cajun Potato Soup. I started making this as a college student because it was cheap, filling, and—let’s be honest—delivered an excellent excuse to eat way too much bread on the side. The recipe’s been tweaked a few dozen times since then (once on a bet involving too much hot sauce, a story for another time), but it always brings to mind rainy spring evenings with music drifting form the next room and everyone just sort of drifting to the kitchen. Soup works like that, y’know?

Why You’ll Want to Make This – No Joke

I make this when I need that “it’s been a day” reset. I mean, creamy and spicy? That’s my kind of therapy. My family practically lines up when they spot the potatoes coming out—my older brother even texts to make sure he doesn’t miss it (or maybe just so he can snag leftovers). It’s easy enough to throw together after work but still tastes like you planned ahead. Oh, and it reheats beautifully, but in my house, it rarely gets the chance.

Let’s Talk Ingredients (and the Odd Trade)

2 tablespoons butter (sometimes I sub olive oil—works fine, especially when I’m out of butter again)
1 large onion, diced (Vidalia for sweet, yellow when I can’t be bothered)
4 garlic cloves, minced (but listen, jarred garlic is totally fine—I won’t tell Grandma)
4-5 medium potatoes (Yukon Gold = creamier soup, but russets or red work too. Once used all three and nobody noticed)
1 red bell pepper, diced (or green, if that’s all you’ve got, though it changes the flavor slightly)
2-3 celery stalks, minced up
4 cups chicken stock (vegetable broth is A-okay for my vegetarian cousin)
1 1/2 cups half-and-half (or milk if you’re watching your pennies, or heavy cream if you’re feeling wild)
2 teaspoons Cajun seasoning (like Tony Chachere’s; any brand does the trick or make your own – here’s a fun Cajun spice blend recipe I found)
1 teaspoon smoked paprika (adds depth, but regular is fine)
Salt and black pepper (I just keep tasting until it sings to me)
Optional: 1 cup cooked smoked sausage, sliced, or shredded rotisserie chicken
Green onions & shredded cheddar cheese (for topping—both strongly encouraged, but not mandatory)

Creamy Cajun Potato Soup – A Southern Comfort Favorite

How I Actually Cook This (with All the Little Moments)

Melt butter in a big soup pot over medium heat. Don’t get distracted at this bit—burnt butter happens faster than you think (learned that one the greasy way).
Chuck in your diced onions, bell pepper, and celery. Stir till soft and just a smidge golden, about 5-7 minutes. It’ll smell like Thanksgiving stuffing, promise.
Drop in the garlic, stir for a minute (don’t let it brown too much—it goes bitter fast). This is where I usually sneak a taste, even though it’s way too soon.
Dump in your potatoes, Cajun seasoning, paprika, and a fat pinch of salt and pepper. Give it all a good toss, then pour over the stock/broth.
Crank up the heat, bring it to a low boil. Then lower to a gentle simmer and slap a lid on (almost). Cook till potatoes are fork-tender, about 15-20 minutes. Don’t worry if it looks too brothy; we’ll fix that.
Here’s where you get to blend or not: I mash about half the potatoes right in the pot, just with a wooden spoon (immersion blender works if you’re fancy, but actual mashing feels more rustic—plus, fewer dishes!).
Stir in the half-and-half and sausage/chicken, if you’re using ‘em. Simmer another 5 minutes. Taste, adjust spices; sometimes I go a bit heavy-handed on the Cajun (once was overkill, had to add extra milk—oh well).
Ladle into bowls. Top with green onions and cheddar, or whatever makes you happy. Extra black pepper? Have at it.

Quick Notes from the Land of Trial and Error

If you’re out of half-and-half, a bit of plain yogurt or even evaporated milk (yep) can work. It’ll taste slightly tangier, but good.
Fresh herbs are nice tossed in at the end, but dried thyme or parsley do the trick (basil—not so much, I tried once and regretted it).
Cajun seasoning can get way salty fast—add, taste, repeat.

If You Feel Like Changing Things Up…

Once I tried tossing in corn; it was surprisingly sweet. Shrimp instead of sausage is another winner (just toss it in near the end, or it gets rubbery). On second thought, don’t go half and half with sweet potatoes; that batch was, well, odd looking and the flavors fought each other. But you do you.

The Gear I Use (But Don’t Panic If You’re Missing Something)

Big soup pot (if all you’ve got’s a Dutch oven or even a deep frying pan, just roll with it—done it plenty)
Wooden spoon (favorite kitchen weapon, no kidding)
Potato masher or fork (immersion blender drives me nuts to clean, but it’s speedy)

No fancy tools—just hands and hunger.

Storing It… But Will You Even Have Leftovers?

Scoop it into a big container and it’ll keep for about 3 days in the fridge, maybe 4 tops. I’ve reheated in the microwave and on the stovetop, both work. Just add a splash of extra milk if it’s thickened too much. Although to be honest, my crew rarely leaves me with enough for round two.

Don’t Forget How to Serve It (Here’s What We Do)

Thick slices of buttered French bread for dunking is the law at my house (sometimes cornbread, if we’re feeling real Southern). Every now and then I serve it with a quick salad, but honestly? This soup is the main event. Oh, I did see someone add a poached egg on top, which looked wild—I’ll try it. Maybe.

And a Few Pro Tips I Learned the Hard Way

Let your soup rest for 10 minutes off the heat before digging in—the flavors actually mellow and blend (I rushed once and it was super peppery up front).
Don’t overcook the potatoes or you’ll get gluey soup. Mashed potato wallpaper paste. Trust me.
If you’re not sure about the amount of Cajun spice, less is safer. You can always sneak in more.

FAQ (AKA things people have texted me picturing their soup disasters)

Q: Can I make this vegan?
Sure! Swap butter for olive oil, veggie broth, non-dairy milk (something creamy like oat), and skip the sausage. Probably want to throw in extra veggies or mushrooms. It’s tasty, though the texture’s a smidge lighter.

Q: Is it freezer friendly?
I’d say… sorta. Creamy soups can split after freezing and thawing. If you don’t mind a little separation, go for it. Stir well when reheating. Or freeze before adding dairy and finish the soup later, which is how I do it if I’m being smart (which, honestly, isn’t that often).

Q: Do I have to peel the potatoes?
Nope! Skin on is extra rustic and there’s fiber in there, or so my aunt claims. I do both, depending how lazy I feel.

Q: Where do you get good Cajun spice?
I usually grab Tony Chachere’s at the local market, but I’ve ordered from Cajun Grocer online. You can also just throw together paprika, cayenne, garlic powder, and a little thyme if you’re out. Spice blends are totally customizable—go wild.

Q: Can I use a slow cooker?
Yeah, but potatoes get softer, so I keep them in chunks and add the cream at the very end. Actually, I find it works better if you stick to the stovetop, but if you have to set-and-forget, the slow cooker will totally get you most of the way there.

Anyway, give this one a go. Even if you wander a bit from the recipe—like I always do—it’ll still hug you from the inside out. And if you ever stumble across a spice mix you swear by, let me know, because I can never resist a bit of tinkering. Y’all enjoy!

Creamy Cajun Potato Soup – A Southern Comfort Favorite