Name: Spicy Cajun Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 2 tbsp olive oil; 2 tbsp unsalted butter, room temperature butter, cut into pieces; 1 large yellow onion, finely diced; 2 stalks celery, finely diced; 2 medium carrots, peeled and diced; 4 cloves garlic, minced; 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 4 cups low-sodium chicken or vegetable stock, hot; 1½–2 tbsp Cajun seasoning; 1 tsp smoked paprika; 1 bay leaf; 1 cup heavy cream, warmed slightly; 2 tsp Dijon mustard; 4 slices thick-cut bacon, crisped and chopped; 2 tbsp fresh parsley, finely chopped; 2 scallions, thinly sliced; 1–2 tsp sherry vinegar or lemon juice; Salt and freshly ground black pepper, to taste

Description

A creamy and spicy potato soup balanced with Cajun spices and aromatic vegetables.

Ingredients

Scale

2 tbsp olive oil
2 tbsp unsalted butter, room temperature butter, cut into pieces
1 large yellow onion, finely diced
2 stalks celery, finely diced
2 medium carrots, peeled and diced
4 cloves garlic, minced
1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
4 cups low-sodium chicken or vegetable stock, hot
1½–2 tbsp Cajun seasoning
1 tsp smoked paprika
1 bay leaf
1 cup heavy cream, warmed slightly
2 tsp Dijon mustard
4 slices thick-cut bacon, crisped and chopped
2 tbsp fresh parsley, finely chopped
2 scallions, thinly sliced
1–2 tsp sherry vinegar or lemon juice
Salt and freshly ground black pepper, to taste

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Instructions

Prepare mise en place: dice vegetables, cube potatoes evenly, and warm the stock so it won’t shock the pot.
Heat olive oil and room temperature butter in a heavy-bottomed pot over medium heat until the butter foams and scent is nutty.
Add onion, celery, and carrots. Sauté until translucent and slightly caramelized at the edges — about 6–8 minutes.
Stir in garlic and toast briefly for 30 seconds until fragrant.
Sprinkle in Cajun seasoning and smoked paprika; stir to coat the vegetables and bloom the spices.
Add potatoes and bay leaf, then pour in the hot stock to cover.
Increase heat to bring to a gentle boil, then reduce to a simmer. Cook until potatoes are tender throughout, about 12–15 minutes.
Remove bay leaf. For a partially smooth texture, use an immersion blender to purée 50–70% of the soup, leaving some potato chunks for body.
Stir in warm heavy cream and Dijon mustard. Heat gently until the soup shimmers – do not boil after adding cream.
Finish with sherry vinegar or lemon juice to lift the flavors. Fold in half the chopped bacon for texture contrast.
Serve hot, garnished with remaining bacon, scallions, and parsley.

Notes

Serve the soup in warmed bowls with a drizzle of cream and a garnish of crispy bacon and scallions. Ideal with grilled sourdough.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Cajun

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 10g
Cholesterol: 50mg