Description
A velvety and spicy potato soup featuring the bold flavors of the Cajun Holy Trinity and smoked paprika.
Ingredients
4 large russet potatoes, peeled and diced
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 bell pepper, diced (red or green)
2 stalks celery, chopped
1 carrot, chopped
4 cups chicken stock or vegetable stock
1 teaspoon Cajun seasoning
1 teaspoon smoked paprika
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon dried thyme
Salt and black pepper to taste
1 cup heavy cream
1 cup shredded cheddar cheese
Instructions
Step 1: Heat olive oil in a large Dutch oven over medium heat and sauté the onion, bell pepper, celery, and carrot for 6-8 minutes.
Step 2: Add the minced garlic, Cajun seasoning, smoked paprika, cayenne pepper, and thyme, stirring for 1 minute until fragrant.
Step 3: Add the diced potatoes and stock to the pot; bring to a boil, then simmer covered for 15-20 minutes until potatoes are tender.
Step 4: Reduce heat to low, stir in the heavy cream, and gradually add the shredded cheddar cheese until smooth and melted.
Step 5: Season with salt and black pepper to taste and serve warm with your choice of garnishes.
Notes
For a thicker soup, mash a few of the potatoes with a wooden spoon before adding the cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1.5 cups
- Calories: 440 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 85mg
