This creamy Cajun potato and shrimp soup is bite after bite of sheer comfort food bliss. Gluten free, grain free, and full of seafood and veggie deliciousness, this south Louisiana comfort food recipe is a must-have for days when you need a good bowl of tasty, filling soup to knock the hangry out of you.
Mark and I are a big soup-and-salad couple. We both love the culinary juxtaposition of cold salad plate - warm soup bowl that keeps each dinner bite refreshing, filling, and interesting until the end. We eat soup when it's cold and we eat soup when it's hot, and we both seem to crave the same soup at the same time. Weird, but awesome.
Unlike my other favorite soup that takes several hours to make, this shrimp soup is ready in less than an hour. It's one of those southern soup recipes that you can alter to what you have on hand quite easily, exchanging potatoes for corn and shrimp for crab if you want to shake things up a bit.
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Make Your Own Creamy Cajun Potato and Shrimp Soup Today
Like most of my other soup recipes, this soup starts with the Cajun trinity of onion, bell pepper, and celery simmering in my Lodge 7 quart cast iron Dutch oven. I also season the shrimp with a bit of dried basil, lemon zest, and black pepper to get them ready to enhance the flavor of the rest of the soup ingredients.
Once the seasoning vegetables are tender, add the mushrooms, potatoes, paprika, and SP&C to taste to the pot. Cook over medium heat for about 8 minutes, or until the mushrooms darken and the potatoes and veggies start to cook down and brown a bit.
Next, add shrimp stock and cook for about 10 minutes, or until potatoes are tender. Add the heavy cream, softened cream cheese and shredded cheese blend. Cook, stirring often, until the cheeses melt and the ingredients are well-combined.
Add seasoned shrimp, cook for an additional 2 minutes.
Top with green onion and fried sliced Paleo mushrooms (recipe coming soon) before serving, if you can wait that long...
Creamy Cajun Potato and Shrimp Soup
- 3 tablespoons butter or olive oil
- 1 small onion chopped
- 1 small green bell pepper chopped
- 2 stalks celery chopped
- Shrimp and Shrimp Seasoning
- 1 pound small shrimp peeled and deveined
- ¼ teaspoon lemon zest
- ¼ teaspoon black pepper
- 1 teaspoon dried basil
- Remaining Soup Ingredients
- 6 russet potatoes unpeeled and cut into cubes
- ½ cup baby portabella mushrooms rinsed and sliced
- salt black pepper, and cayenne pepper to taste
- 1 teaspoon paprika
- 2 cups shrimp or seafood stock
- 2 cups half-n-half or heavy cream
- 4 ounces cream cheese softened
- 4 ounces shredded Cheddar cheese blend
- Cook onion, bell pepper, and celery in butter or olive oil until soft in a Dutch oven.
- Season shrimp with dried basil, lemon zest, and black pepper. Set aside.
- Add potatoes, mushrooms, SP&C to taste, and paprika. Cook for about 10 minutes, or until mushrooms darken and potatoes are almost tender.
- Add the shrimp or seafood stock, cook for about 10 minutes, or until potatoes are fork-tender.
- Add the half-n-half or heavy cream, cream cheese and shredded cheese blend. Stir often until cheese melts and all of the ingredients are well-incorporated.
- Add seasoned shrimp. Cook for 2 minutes. Adjust seasonings, and garnish with sliced green onions and fried sliced mushrooms, if desired.