Description
Indulge in the rich, creamy, and spicy flavors of the South with this easy-to-follow Cajun Potato Soup recipe. It’s a hearty and comforting dish that’s perfect for any time of year.
Ingredients
Scale
- 2 tbsp olive oil (or bacon fat)
- 1 lb bacon or 1 link (12-oz) Andouille sausage, diced (optional)
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 1 large green bell pepper, diced
- 2 cloves garlic, minced
- 2 tsp Cajun seasoning (plus more to taste)
- 1/2 tsp smoked paprika
- 4 cups chicken or vegetable broth
- 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
- 1/2 cup heavy cream or whole milk
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped green onions, for garnish
- 1/2 cup shredded cheddar cheese, for garnish
Instructions
- 1. Sauté Aromatics: In a large Dutch oven or pot over medium heat, cook bacon or sausage until crispy. Remove with a slotted spoon; leave about 2 tbsp fat in the pot. Add onion, celery, and bell pepper; cook until softened, about 5-7 minutes. Add minced garlic, Cajun seasoning, and smoked paprika, cooking for 1 minute until fragrant.
- 2. Simmer Potatoes: Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender.
- 3. Mash/Blend: Remove about 2 cups of the solids (potatoes and veggies) and mash them, then return to the pot. Or, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- 4. Finish with Dairy: Reduce heat to low. In a small bowl, whisk a small amount of hot soup into the heavy cream, then slowly stir the tempered cream back into the pot. Stir in any cooked bacon/sausage. Simmer gently for a few minutes until heated through. Do not boil.
- 5. Season & Serve: Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with green onions and shredded cheese, and serve immediately.
- Prep Time: 20 mins
- Cook Time: 35 mins