Cajun Potato Soup

Lauren Conforti


My husband John made this delicious soup the other night. I really love my Spiral Ham & Potato Soup, but Wow! This is even better!


☆☆☆☆☆ 0 votes

Stove Top


  • 6 slice
    thin bacon, cut into 1-inch pieces
  • 3
    carrots, scrubbed clean and diced
  • 3 stalk(s)
    celery, diced
  • 1 medium
    onion, diced
  • 6 small
    russet potatoes, peeled and diced
  • 1/2 tsp
    cajun spice mix (below), more if desired
  • ·
    salt and freshly ground black pepper
  • 8 c
    low-sodium chicken or vegetable broth
  • 1 c
  • 3 Tbsp
    all-purpose flour
  • 1/2 c
    heavy cream
  • 1 tsp
    fresh parsley, minced
  • 1 c
    grated cheddar

  • 1/4 c
    kosher salt
  • 1/4 c
  • 1/4 c
  • 1/4 c
    garlic powder
  • 1/4 c
    ground black pepper
  • 2 Tbsp
    minced onion
  • 2 Tbsp
    oregano, dry
  • 2 Tbsp
    thyme, dry

How to Make Cajun Potato Soup


  1. ** You can store the remaining dry Cajun Spice Mix in an airtight container to use in other recipes.
  2. Fry bacon until crisp in a soup pot. Remove to paper towel with slotted spoon. Drain most of the bacon grease from pot.
  3. Add onion, celery & carrots into pot & saute until they sweat.
  4. Add potatoes & Cajun Spice Mix. Saute for about 2 mins.
  5. Add chicken broth, salt & pepper. Turn to medium heat to reach a slow, simmering boil for 10-15 mins until potatoes & carrots are just tender
  6. In a large bowl add the milk, then whisk flour into milk. Remove about 1/3 of potato chunks from soup pot and add to the bowl and mash well. Add this back into the soup.
  7. Stir in cream. Heat until warmed through & thickened. Ladle into bowls. Garnish with cheddar, bacon & parsley. Serve.

Printable Recipe Card

About Cajun Potato Soup

Main Ingredient: Potatoes
Regional Style: Cajun/Creole
Hashtags: #Cream, #spicy, #hearty, #rustic

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