Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun-Inspired / American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 celery stalks, chopped; 1 red bell pepper, diced; 4 cups russet potatoes, peeled and diced; 4 cups chicken or vegetable broth; 1 cup heavy cream or coconut milk; 1 tablespoon Cajun seasoning; 1/2 teaspoon smoked paprika; Salt and pepper, to taste; 1/2 cup shredded cheddar cheese (optional); 2 green onions, chopped (for garnish)

Why You’ll Love This Recipe

I love how this soup balances heat and comfort. The Cajun spices bring bold flavor, while the potatoes make it hearty and satisfying. It’s easy to adjust the spice level and just as easy to make dairy-free if I need to. Plus, it’s a one-pot meal, so cleanup is simple. This is the kind of soup I keep coming back to when I want something fast, filling, and full of flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 celery stalks, chopped
1 red bell pepper, diced
4 cups russet potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup heavy cream or coconut milk
1 tablespoon Cajun seasoning
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/2 cup shredded cheddar cheese (optional)
2 green onions, chopped (for garnish)

directions

I heat the olive oil in a large pot over medium heat.
I sauté the onion, garlic, celery, and red bell pepper for about 5–6 minutes, until everything softens.
Then I stir in the Cajun seasoning and smoked paprika and let the spices bloom for a minute.
I add the diced potatoes and pour in the broth. I bring everything to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are fork-tender.
To thicken the soup, I use an immersion blender to blend part of it right in the pot. If I don’t have one handy, I just blend 1–2 cups in a regular blender and stir it back in.
I pour in the cream or coconut milk and let it simmer for another 5 minutes.
I finish by tasting and adjusting the salt and pepper as needed.
I serve it hot and top each bowl with shredded cheddar and green onions if I want a little extra flavor and color.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Calories: 320 kcal per serving

Variations

When I want it dairy-free, I swap the cream for full-fat coconut milk—it still turns out silky and rich.
For a vegetarian version, I use vegetable broth and skip the cheese or use a dairy-free alternative.
If I need more protein, I add cooked chicken sausage or shredded rotisserie chicken to the pot before serving.
To make it spicier, I stir in cayenne or a few dashes of hot sauce along with the Cajun seasoning.
I also love throwing in some corn or chopped spinach for added texture and color.

storage/reheating

Leftover soup goes into an airtight container in the fridge and keeps well for up to 4 days. When I reheat it on the stove over medium heat, I add a splash of broth or water if it’s thickened too much. It also reheats just fine in the microwave in short bursts, stirring in between to keep it creamy.

FAQs

Can I freeze this soup?

Yes, I’ve frozen it many times. I let it cool completely, then portion it into freezer-safe containers. It keeps well for up to 3 months. I reheat it slowly on the stove and stir well to bring back the creaminess.

How spicy is this soup?

It has a nice kick but isn’t overwhelming. I usually adjust the heat by adding more or less Cajun seasoning or tossing in red pepper flakes if I want extra spice.

Can I make it vegan?

Absolutely. I use vegetable broth, coconut milk, and skip the cheese—or sub in a vegan alternative. The result is still creamy, flavorful, and satisfying.

What kind of potatoes work best?

I like russet potatoes because they break down slightly, helping thicken the soup. Yukon golds work too and give it a creamier texture.

What should I serve with it?

I usually pair it with warm crusty bread or a simple green salad. It’s also great with grilled cheese on the side for extra comfort.

Conclusion

This Spicy Cajun Potato Soup is one of those recipes I rely on when I want something warm, hearty, and full of flavor. It’s easy to make, endlessly adaptable, and always hits the spot. Whether I’m making it for meal prep, weeknight dinners, or just craving something bold and creamy, this soup never lets me down.