Cajun Potato Soup

The first time I made this, it was a “use what’s in the fridge” situation: potatoes, turkey bacon, a little half-and-half, some chicken broth, and a trusty jar of Cajun seasoning. The result? An instant favorite. It’s creamy and comforting like baked potato soup, but with the smoky-spicy kick of Louisiana-style flavor. And you can keep it as mild or as fiery as you like

Why You’ll Love This Recipe

• One pot & 30 minutes – Fast, easy, and minimal dishes.
• Creamy & flavorful – Comforting without being too heavy.
• Customizable heat – Dial the spice up or down.
• Halal-friendly – Made without pork or alcohol.
• Meal-prep magic – Keeps beautifully in the fridge for leftovers.

Prep Time and Servings

Total Time: 35 minutes
Servings: 4–6
Calories per serving: ~320
Protein: 14g | Carbs: 32g | Fat: 17g

Ingredients

• 1 tablespoon olive oil or butter
• 4 strips turkey bacon or 2 chicken sausages, chopped
• 1 small onion, diced
• 1 bell pepper, diced (red or green work great)
• 2 garlic cloves, minced
• 1½ teaspoons Cajun seasoning
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional for heat)
• 3 medium russet potatoes, peeled and diced (about 3 cups)
• 3 cups low-sodium chicken broth
• 1 cup milk or half-and-half
• ½ cup sour cream or plain Greek yogurt (for richness)
• 1 cup shredded sharp cheddar cheese
• Salt and pepper to taste
• Chopped green onions or parsley, for garnish

Optional Add-Ins

• ½ cup corn (fresh, frozen, or canned)
• 1 cup chopped spinach or kale
• Dash of hot sauce or a squeeze of lemon for brightness

Step-by-Step Instructions

1. Sauté the base

Heat olive oil in a large pot over medium heat. Add chopped turkey bacon or sausage and cook until browned and crisp. Remove a few pieces for topping if you’d like!

Add onion and bell pepper. Sauté for 4–5 minutes, until softened.

Stir in garlic, Cajun seasoning, smoked paprika, and cayenne. Cook for 1 minute until fragrant.

2. Add potatoes and broth

Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are very tender.

Tip: Cut potatoes small and uniform for even cooking.

3. Make it creamy

Once the potatoes are soft, use a potato masher to mash some of the potatoes right in the pot—this thickens the soup while keeping some chunks.

Stir in milk (or half-and-half), sour cream, and cheddar cheese. Mix until creamy and smooth. Season with salt and pepper to taste.

Let simmer another 3–5 minutes until heated through and thickened to your liking.

4. Garnish & serve

Ladle into bowls and top with turkey bacon bits, green onions, extra cheese, or a dash of hot sauce if you like it spicy.

How to Serve

This soup is a full meal in a bowl, but these sides make it even better:

• Warm garlic bread or baguette slices
• Cornbread or cheese muffins
• Simple green salad with lemon vinaigrette
• Sweet tea, iced chai, or hot apple cider for a cozy drink pairing

Tips for Success

1. Don’t skip the Cajun seasoning – It’s the heart of this dish! Use your favorite blend or homemade.
2. Mashing the potatoes – Don’t purée the soup; just mash lightly to get that perfect creamy-chunky balance.
3. Add dairy slowly – Turn heat to low before adding milk and cheese to avoid curdling.
4. Use russet or Yukon gold potatoes – These are best for creamy soups.
5. Adjust spice to taste – Add more cayenne or hot sauce if you like it fiery.

Variations

• Creamy Cajun Corn & Potato Soup: Add 1–2 cups corn for a slightly sweet twist.
• Veggie Version: Skip the meat and use veggie broth + more veggies like zucchini or carrots.
• Protein Boost: Add shredded chicken or cooked shrimp for a heartier bowl.
• Dairy-Free: Use plant-based milk and dairy-free cheese or just skip the cheese and keep it brothy with a splash of coconut milk for creaminess.

Storage & Freezing

To Store:
Cool completely and store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.

To Freeze:
This soup freezes well, but skip the dairy if freezing and add it fresh after thawing and reheating. Freeze in freezer-safe containers for up to 2 months.

FAQ

Can I make this in the slow cooker?
Yes! Sauté aromatics first, then add everything (except dairy and cheese) to the slow cooker. Cook on low 6–8 hours, mash, stir in dairy, and serve.

Is it super spicy?
It depends on your Cajun seasoning and cayenne. Start mild and adjust to your taste.

Can I use red potatoes?
Sure! They hold their shape more and won’t get as creamy, but still work great.

What’s the best Cajun seasoning to use?
Any store-bought blend is great—just check for salt content. You can also make your own (see above!).

Conclusion

This Cajun Potato Soup is the perfect blend of cozy, creamy, spicy, and savory. It’s everything you want in a comfort food dish—easy to make, big on flavor, and totally satisfying. Whether you’re curled up on the couch with a warm bowl or feeding a hungry crowd, this soup brings the heat and the heart.

Make it once, and it’s bound to become a repeat recipe. If you try it, tag me or drop a comment—I love seeing your soup masterpieces!

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