There’s something extra comforting about a big, creamy bowl of soup that’s packed with flavor — and this Cajun Potato Soup is exactly that. It’s cozy, smoky, creamy, and just the right kind of spicy. This one’s a go-to when I want to warm up fast or have something hearty without spending hours in the kitchen.
Why I Love This Recipe
This soup became a cold-weather staple after a road trip through Louisiana — we had something similar at a tiny diner, and I had to recreate it at home. It brings that deep, rich Cajun flavor without needing fancy ingredients or equipment.
- Super filling and satisfying
- Comes together in about 30 minutes
- Great for using pantry staples like potatoes and broth
- The smoky-spicy flavor is just unbeatable
- Perfect for batch cooking or freezing for later
What You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 slices bacon, chopped
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups milk (whole milk or 2%)
- 1/2 cup heavy cream
- 4 cups peeled and diced russet potatoes (about 3 large potatoes)
- 1 cup shredded cheddar cheese
- 2 green onions, sliced (for topping)
Pro Tips
- Dice the potatoes into even-sized pieces so they cook evenly
- Go easy on the Cajun seasoning at first — you can always add more later
- Stir the flour really well so it doesn’t clump when the broth goes in
- Use a mix of whole milk and cream for the best texture
- Add the cheese at the end and remove from heat so it melts smoothly
Tools Required
- Large soup pot
- Wooden spoon or silicone spatula
- Ladle
- Cutting board & knife
- Measuring cups & spoons
Substitutions and Variations
- Use turkey bacon or veggie bacon to make it lighter
- Swap heavy cream for half-and-half if you want it a bit lighter
- Add corn or bell pepper for a bit of sweetness
- Use veggie broth and skip bacon to make it vegetarian
Make Ahead Tips
- You can chop all your veggies and bacon ahead of time and store them in the fridge
- This soup actually tastes even better the next day as the flavors meld
- Store in an airtight container for up to 3 days before serving
Cooking Instructions
Step 1: Cook the bacon
In a large soup pot over medium heat, cook 4 slices of chopped bacon until crispy. Remove and set aside, leaving the bacon fat in the pot.
Step 2: Sauté onion and garlic
Add 1 tablespoon olive oil if needed. Add 1 diced onion and 3 minced garlic cloves. Sauté for 3–4 minutes until softened.
Step 3: Add spices and flour
Stir in 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 3 tablespoons all-purpose flour. Stir constantly for 1–2 minutes.
Step 4: Add broth, milk, and cream
Slowly whisk in 4 cups chicken broth, 2 cups milk, and 1/2 cup heavy cream. Stir well to dissolve the flour mixture.
Step 5: Add potatoes and simmer
Add 4 cups peeled and diced russet potatoes. Bring to a simmer. Cover and cook for 15–20 minutes, stirring occasionally, until potatoes are fork-tender.
Step 6: Mash some potatoes
Use a spoon or potato masher to mash some of the cooked potatoes in the pot to thicken the soup. Leave some chunks for texture.
Step 7: Stir in cheese and finish
Turn off the heat. Stir in 1 cup shredded cheddar cheese until melted. Ladle into bowls and top with crispy bacon and green onions.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat on the stove over low heat, stirring often
- Add a splash of milk or broth if it gets too thick
- Not great for freezing because of the dairy — texture may change
Why This Recipe Works (Quick Science)
The flour and fat form a roux, which thickens the soup and helps it stay creamy. Potatoes release natural starch that makes the texture smooth. Adding cheese at the end (off heat) prevents it from separating or getting grainy.
Common Mistakes
- Adding cheese over high heat — it’ll curdle or get grainy
- Not dicing potatoes small enough — large chunks take longer to cook
- Skipping the flour — the soup won’t thicken properly without it
- Using low-fat milk only — it won’t be as creamy
What to Serve With
- A warm crusty baguette or garlic bread
- A crisp green salad
- Grilled sausage or Cajun-spiced chicken on the side
- Cornbread muffins
FAQ
Can I make this dairy-free?
Yes, use unsweetened almond milk and skip the cheese, or try a dairy-free cheese substitute.
Is it very spicy?
It’s mildly spicy, but you can dial back the Cajun seasoning to make it milder.
Can I blend it smooth?
Yep! Use an immersion blender for a creamy version — but I love the chunks.
Can I use red potatoes or Yukon gold?
Totally — just don’t skip peeling if you want a smoother texture.
Can I double the recipe?
Yes! Just make sure your pot is big enough, and it freezes better without cream and cheese. Add those when reheating.
Give this Cajun Potato Soup a try and let me know how it turns out! If you have questions, drop them in the comments. I’d love to hear how you make it your own.
