Description
This Cajun Potato Soup offers a creamy and comforting bowl of Southern-inspired flavors, rich with tender potatoes, smoky bacon, and a perfect blend of Cajun spices. It’s an easy stovetop recipe that balances heat and creaminess, garnished with cheddar cheese, green onions, and fresh parsley for a delicious finishing touch.
Ingredients
Scale
Soup Base
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 pounds russet potatoes, peeled and diced
- 4 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Dairy
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
Garnishes
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Once cooked, remove the bacon using a slotted spoon and set aside. Leave the bacon drippings in the pot as they will add flavor to the base.
- Sauté Vegetables: Add the olive oil to the pot with bacon drippings. Then add diced onion, green bell pepper, and celery. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- Add Potatoes and Seasonings: Add the diced russet potatoes to the pot along with chicken broth, Cajun seasoning, smoked paprika, dried thyme, salt, black pepper, and cayenne pepper. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for approximately 20 minutes or until the potatoes are tender when pierced with a fork.
- Partially Mash the Soup: Using a potato masher or an immersion blender, partially mash the soup to create a creamy texture while leaving some potato chunks for bite and texture.
- Add Dairy: Stir in the whole milk and heavy cream. Continue simmering the soup gently for another 5 minutes to incorporate the creaminess and heat through.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or spice levels as desired. Ladle the hot soup into bowls, and garnish each with the reserved crispy bacon, shredded cheddar cheese, sliced green onions, and chopped fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half to reduce fat content.
- Add cooked shrimp or sausage for an extra hit of protein and flavor variation.
- The soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop gently to maintain creaminess.
- Use gluten-free chicken broth to keep this recipe gluten-free.
