Cajun Potato Soup
The beauty of Cajun potato soup is how customizable it is. Want it creamier? Stir in some cheddar or cream cheese. Prefer it chunky or smooth? Blend it partially or fully depending on your mood.
Equipment
- Large Pot or Dutch Oven
- Cutting board & sharp knife
- Wooden Spoon or Silicone Spatula
- Measuring spoons & cups
- Immersion Blender (optional)
Ingredients
For the Soup
- 4 slices bacon chopped (or 1/2 lb smoked sausage, sliced)
- 1 tablespoon olive oil if needed
- 1 small onion diced
- 1 bell pepper diced (any color)
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 teaspoons Cajun seasoning store-bought or homemade
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 4 cups peeled and diced potatoes Yukon gold or russet
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup milk
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese optional
- 2 green onions chopped (for garnish)
Instructions
Sauté the Bacon or Sausage
- Place a large pot or Dutch oven over medium heat.
- Add chopped bacon or sausage and cook until browned and crispy (about 5–7 minutes).
- Use a slotted spoon to remove the meat and set it aside on a paper towel-lined plate.
- Leave about 1–2 tablespoons of fat in the pot (if there’s not enough, add a splash of olive oil).
- Pro Tip: Don’t discard all the fat—it adds rich flavor to the base of the soup!
Sauté the Veggies
- In the same pot with the bacon fat, add the diced onion, bell pepper, and celery.
- Cook for 4–5 minutes, stirring occasionally, until the veggies soften.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Pro Tip: Keep the heat at medium so the garlic doesn’t burn and turn bitter.
Add the Seasoning
- Stir in the Cajun seasoning, smoked paprika, and cayenne (if using).
- Let the spices toast in the pot for about 30 seconds to bring out their full flavor.
- Pro Tip: Toasting the spices briefly makes the soup more aromatic and flavorful.
Add the Potatoes and Broth
- Add the diced potatoes to the pot and stir to coat them with the veggie and spice mix.
- Pour in the chicken broth, then bring the mixture to a boil over high heat.
- Once boiling, reduce heat to low and cover. Simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Pro Tip: Try to dice the potatoes evenly so they cook at the same rate.
Blend (Optional for Thickness)
- If you want a thicker soup, use an immersion blender to blend a portion of the soup directly in the pot.
- Blend just until you reach your preferred texture—leave some chunks for a more rustic feel.
- If using a regular blender, carefully ladle out a few cups, blend, and return to the pot.
Stir in Cream and Milk
- Lower the heat and slowly stir in the heavy cream and milk.
- Simmer uncovered for 5–10 more minutes to warm everything through and let the flavors meld.
- Pro Tip: Don’t let it boil after adding dairy—just keep it gently simmering to avoid curdling.
Add Cheese and Bacon/Sausage
- Stir in shredded cheddar cheese (if using) until melted and creamy.
- Return the cooked bacon or sausage to the pot and mix well.
- Taste and season with salt and black pepper as needed.
Serve and Garnish
- Ladle soup into bowls and garnish with chopped green onions.
- Add a little extra shredded cheese or a sprinkle of Cajun seasoning on top for more flair.
- Serve warm with crusty bread, cornbread, or a side salad.
Notes
Nutritional Value (approximate per serving)
- Calories: ~350–400 kcal
- Protein: ~10–12g
- Fat: ~20–25g
- Carbohydrates: ~30–35g
- Fiber: ~3–4g
- Sugar: ~4–6g
- Sodium: ~800–1000mg