gaxownOkay, Let’s Talk About This Soup…
Right, so confession time. Some nights, usually when it’s miserable outside and I can’t be bothered to cook anything complicated, this easy cajun potato soup is my absolute savior. I remember the first time I tried making something like this, years ago, after having an *amazing* bowl at some little cafe down south. Mine… well, it wasn’t quite restaurant quality back then, let’s just say that! But over the years, I’ve tweaked and fiddled, and now? Now it’s just ridiculously good and, crucially, *easy*. It’s got that little kick form the cajun spice, but it’s mostly just creamy, potatoey goodness. Proper comfort food, you know?
Why You’ll Probably End Up Making This Weekly (Like Me)
- It’s fast-ish: Okay, not instant, but for a soup this satisfying? It comes together pretty quick, especially if you chop everything while the first bits are cooking.
- Cozy Factor 100: This is like a hug in a bowl. Seriously. Perfect for when you’re feeling a bit blah or just need warming up.
- Spice Level Control: You’re the boss! Add more or less Cajun seasoning, maybe even a dash of hot sauce if you’re feeling brave (I usually am!). My husband prefers it milder, so sometimes I add extra spice to my own bowl. Compromise!
- Uses Basic Stuff: Mostly potatoes, broth, onion, some spices… chances are you’ve got a good bit of it already hanging around in your pantry or fridge. No weird, fancy ingredients needed.
What You’ll Need (Give or Take)
- Potatoes: About 1.5 – 2 lbs (that’s roughly 700-900g) of potatoes. Russets work great ’cause they break down nicely and make the soup creamy. Yukon Golds are also lovely, a bit less starchy. Honestly, use what you’ve got, just peel ’em and chop ’em into bite sized pieces.
- Onion: One medium yellow onion, chopped.
- Celery: A couple of stalks, chopped. Adds a nice background flavor.
- Garlic: 2-3 cloves, minced. Or more. I never measure garlic properly, just whack a few cloves in.
- Butter or Oil: Couple tablespoons for sautéing. Butter tastes richer, but olive oil is fine.
- Cajun Seasoning: This is key! Start with 1 tablespoon and add more to taste. Brands vary *a lot* in saltiness and heat. My grandma swore by Tony Chachere’s, but Slap Ya Mama is pretty darn good too. Or make your own blend!
- Broth: About 4 cups (around 1 litre) of chicken or vegetable broth. Low sodium is usually best so you can control the salt.
- Milk or Cream: Anywhere from 1/2 cup to 1 cup (120-240ml). Whole milk, half-and-half, heavy cream… they all work! Cream makes it richer, obviously. I usually use whole milk ’cause it’s what I have.
- Optional Goodies:
- Smoked Sausage: Andouille is classic! Slice it up and brown it before you sauté the onions. Adds *loads* of flavor. Sometimes I use kielbasa if that’s all I can find.
- Bell Pepper: Chop up half a green bell pepper and sauté it with the onion and celery for that ‘holy trinity’ vibe.
- Cheese: Shredded cheddar or Monterey Jack for topping? Yes please.
- Green Onions: Sliced, for garnish. Adds freshness.
- Hot Sauce: For extra kick at the end. Totally optional!
How to Throw it All Together
- Sauté Time: Grab a big pot or Dutch oven (seriously, you need something roomy). Melt the butter or heat the oil over medium heat. If you’re using sausage, brown it now, then scoop it out and set aside, leaving the drippings. Toss in the chopped onion, celery, (and bell pepper if using). Cook ’em down for 5-7 minutes, stirring occasionally, until they get soft and the onion looks kinda translucent. Don’t rush this bit, it builds flavor!
- Garlic & Spice: Add the minced garlic and the Cajun seasoning. Stir it around for about 30 seconds to a minute until it smells amazing. Watch the garlic doesn’t burn though – bitter garlic is no fun.
- Potatoes & Broth: Dump in your chopped potatoes and pour in the broth. Give it a good stir. Bring it up to a boil, then turn the heat down, pop a lid on (slightly askew maybe), and let it simmer.
- Simmer Down Now: Let it bubble away gently for about 15-20 minutes, or until the potatoes are fork tender. You should be able to easily poke a fork through a piece. Don’t let them get too mushy or it gets wierd.
- Creamy Dreamy Time: Right, options here. You can use an immersion blender (my fave, less washing up!) and just blitz *some* of the soup until it’s thicker but still has potato chunks. Or, carefully scoop out a couple of cups of soup (watch out, it’s hot!), blend it in a regular blender, and pour it back in. Or just mash some of the potatoes against the side of the pot with a spoon or potato masher. Whatever works for you! This is where I usually sneak a taste for seasoning.
- Finish It Off: Stir in the milk or cream and the cooked sausage (if you used it). Let it heat through gently for a few minutes – don’t let it boil rapidly once the dairy is in.
- Taste and Tweak: This is crucial! Taste it. Does it need more salt? More Cajun spice? A dash of hot sauce? Adjust it until you love it. Sometimes I add a tiny pinch of sugar if the spice feels a bit harsh, it just rounds it out.
- Serve!: Ladle that gorgeous easy cajun potato soup into bowls. Top with shredded cheese, sliced green onions, maybe a dollop of sour cream if you’re feeling fancy.
A Few Little Notes I’ve Made Along the Way
- If your soup seems too thick, just splash in a bit more broth or milk. Too thin? Let it simmer gently (before adding dairy if possible) with the lid off for a bit longer, or mash a few more potatoes.
- Don’t have Cajun seasoning? You could try mixing paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme. It won’t be *exactly* the same, but it’ll get you close. There are tons of recipes online, like this one from Serious Eats which looks pretty solid.
- Leftover baked potatoes work brilliantly in this too! Just chop ’em up and add them when you’d normally add the raw potatoes, you’ll just need less simmering time.
Fun Variations I’ve Tried (and One Failure)
Sometimes I chuck in a can of drained corn towards the end for a bit of sweetness. Adding some cooked, crumbled bacon on top instead of sausage is also *chef’s kiss*. Oh, and stirring in a handful of spinach or kale right at the very end until it wilts is nice too, adds a bit of green!
What didn’t work? I once tried adding shrimp. Sounds good, right? Wrong. I added them too early, they got tough and rubbery. If you want shrimp, add them cooked right at the very end just to heat through, or maybe cook them separately and pop them on top. Lesson learned.
What Pot Do I Need?
Just a decent sized soup pot or a Dutch oven. Something heavy bottomed is good because it helps prevent scorching on the bottom. Immersion blender is super handy for the blending step, makes it less messy. But if you don’t have one, carefully using a regular blender (work in batches! Don’t fill it too full with hot liquid!) or even just a potato masher works fine. No need to buy special kit.
Storing the Leftovers (If Any!)
Let the soup cool down completely, then pop it in an airtight container in the fridge. It’ll keep well for 3-4 days. I actually think the flavor gets even better the next day! Reheat it gently on the stove or in the microwave. Though honestly, in my house it rarely lasts more than a day or two!
How We Like to Eat It
You absolutely NEED some crusty bread for dipping. Like, it’s non-negotiable in our house. French bread, sourdough, whatever you like. We always fight over the last piece for mopping up the bowl. A simple side salad is nice too, cuts through the richness.
Speaking of bread, if you ever feel ambitious, making your own crusty bread is surprisingly doable. King Arthur Baking has a great no-knead recipe that’s pretty forgiving.
Pro Tips Learned the Hard Way
- Don’t walk away when sautéing the garlic. Seriously, it goes from perfect to burnt in seconds. I once ruined a whole batch because I got distracted by the dog.
- Taste your Cajun seasoning *before* adding the full amount. I learned this the hard way too! Some blends are super salty. Start with less, you can always add more.
- Simmer, don’t boil violently. Especially after adding the milk or cream, keep the heat gentle to avoid any chance of it curdling or scorching. Patience, grasshopper!
Questions You Might Have (Or That I’ve Been Asked!)
- Is this soup really spicy?
- It depends entirely on your Cajun seasoning and how much you use! Start with the recommended amount (maybe even a bit less if you’re sensitive) and add more until it’s just right for you. You can always add heat, but it’s hard to take it away.
- Can I make this vegetarian?
- Totally! Just use vegetable broth instead of chicken, skip the sausage (obviously!), and maybe add some extra veggies like carrots or corn for more substance. Still delicious!
- Can I freeze this soup?
- Ehhh, potato soups can get a bit grainy when frozen and thawed because of the dairy and the potatoes’ starch structure changing. It’s *okay*, but the texture won’t be quite as good as fresh. If you do freeze it, reheat it gently and maybe stir in a splash of fresh milk or cream to help smooth it out. Personally, I prefer to just make enough to eat within a few days.
- What potatoes are *really* best?
- Okay, okay, if I had to pick? Russets. They just break down so beautifully creamy. But Yukon Golds are a close second and hold their shape a tiny bit better if you like more distinct chunks. Honestly though? Don’t stress, most potatoes will make a yummy soup!
gaxown
