Ingredients
- 4 Yukon Gold potatoes, peeled and diced
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 2 teaspoons Cajun seasoning
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep Your Ingredients: Peel and dice potatoes into uniform cubes. Chop onion and garlic, slice celery, and dice bell pepper.
- Sauté the Base: In a large pot, melt butter over medium heat. Add onions, celery, and bell peppers, sauté for 5-7 minutes. Stir in garlic and sauté for another minute.
- Add Potatoes and Broth: Stir in potatoes and Cajun seasoning, then pour in broth covering the potatoes completely. Raise heat to bring to a boil.
- Simmer to Perfection: Reduce heat to low, cover, and simmer for about 20 minutes or until potatoes are fork-tender.
- Creamy Finish: Remove from heat, mash some potatoes to create a creamy texture, leaving some whole. Stir in heavy cream, return to low heat until warmed through.
- Season to Taste: Adjust with salt and pepper, and add more Cajun seasoning if desired.
- Garnish and Serve: Ladle soup into bowls and top with fresh parsley.
Notes
Feel free to adjust spice levels based on preference. This soup tastes even better when made ahead of time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern
- Diet: Vegetarian