Description
This Cajun Potato Soup is a rich, creamy, and flavorful dish featuring tender potatoes simmered with aromatic vegetables and bold Cajun spices. Crispy bacon and sharp cheddar cheese add a smoky depth, while a touch of cream gives it a luscious texture. Perfect for a comforting main course, this soup is easy to prepare on the stovetop and delivers warming southern-style flavors in every bowl.
Ingredients
Scale
Base Ingredients
- 4 slices bacon, chopped
- 1 tablespoon olive oil (if needed)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- ½ teaspoon smoked paprika
- 2 pounds russet potatoes, peeled and cubed
- 4 cups low-sodium chicken broth
Finishing Ingredients
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Cook Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until it is crispy. Use a slotted spoon to remove the bacon and set it aside, leaving about 1 tablespoon of the bacon fat in the pot to enhance flavor.
- Sauté Vegetables: Add the diced onion, red bell pepper, and celery to the pot with the bacon fat. Cook for about 5 minutes until the vegetables are softened and fragrant, stirring occasionally to prevent sticking.
- Add Aromatics and Spices: Stir in the minced garlic, Cajun seasoning, and smoked paprika. Cook for an additional 1 minute until the garlic is fragrant and the spices are well distributed.
- Simmer Potatoes: Add the peeled and cubed russet potatoes and pour in the low-sodium chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for 20 to 25 minutes until the potatoes are tender when pierced with a fork.
- Thicken Soup: Lightly mash some of the potatoes in the pot using a potato masher or the back of a spoon. Leave some potato chunks intact to maintain texture and thickness in the soup.
- Finish with Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup becomes creamy and smooth. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with the reserved crispy bacon pieces and sliced green onions. Serve hot and enjoy your comforting Cajun Potato Soup.
Notes
- For extra heat, add cayenne pepper or a dash of hot sauce when cooking the spices.
- Use half-and-half instead of heavy cream for a lighter soup version.
- This soup pairs wonderfully with crusty bread or cornbread for a complete meal.
