Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 large onion, diced
- ½ cup diced celery
- ½ red bell pepper, diced
- 2 teaspoons garlic, minced
- 4 cups chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup heavy whipping cream
- 1 cup shredded mild cheddar cheese
- Cajun seasoning
- salt
- black pepper
- paprika
- cayenne pepper
Instructions
- In a large pot over medium heat, add the vegetable oil. When hot, sauté the onion, celery, red bell pepper, and garlic until tender.
- Sprinkle in the Cajun seasoning along with salt, black pepper, paprika, and cayenne pepper. Stir to combine.
- Pour in the chicken broth and bring to a boil. Reduce heat to low.
- Add the cubed potatoes and simmer for about 30 minutes or until tender.
- Blend part of the soup with a potato masher or immersion blender for creaminess while leaving some chunks intact.
- Stir in heavy whipping cream and shredded cheddar cheese until melted.
- Serve warm garnished with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg