Description

A hearty and flavorful Cajun Potato Soup combining crispy bacon, tender potatoes, and a blend of aromatic vegetables with Cajun spices. This creamy, comforting soup is perfect for a cozy meal, garnished with green onions and served with cornbread or crusty bread.

Ingredients

Soup Base

6 slices bacon, diced
3 tablespoons unsalted butter
1 medium onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
¼ cup all-purpose flour
2 tablespoons Cajun seasoning (adjust to taste)
2 teaspoons kosher salt (adjust to taste)
2 pounds russet potatoes, peeled and cut into 1-inch cubes
4 cups chicken stock
1 cup whole milk
1 cup heavy cream (optional for richness, can substitute extra stock)

Garnish

2 green onions, sliced

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Instructions

Cook Bacon: In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy, about 6 to 8 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate. Leave approximately 2 tablespoons of bacon fat in the pot for flavor.
Sauté Vegetables: Add butter to the pot with the bacon fat. Stir in the diced onion, green bell pepper, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
Add Flour and Seasonings: Sprinkle the flour over the vegetables and stir to coat everything evenly. Add Cajun seasoning and kosher salt, stirring well. Cook for 2 minutes to remove the raw flour taste and blend flavors.
Add Potatoes and Stock: Add the cubed potatoes to the pot. Slowly pour in the chicken stock while stirring. Taste and adjust seasoning as needed. Bring the soup to a simmer and cook until the potatoes are tender, about 12 to 15 minutes.
Add Dairy: Stir in whole milk and heavy cream (if using). Simmer gently for 5 minutes, taking care not to let the soup come to a boil to prevent curdling.
Puree Soup: For a creamier texture, use an immersion blender to puree part of the soup, leaving some potato chunks for a pleasing texture.
Add Bacon and Heat Through: Return the cooked bacon to the pot and stir to combine. Simmer for 2 minutes to heat everything through.
Serve: Ladle the soup into bowls and garnish with sliced green onions. Serve hot accompanied by cornbread or crusty bread for a complete meal.

Notes

For a vegetarian version, omit bacon and use vegetable broth instead of chicken stock.
Adjust Cajun seasoning according to your preferred spice level.
Use an immersion blender carefully to avoid over-pureeing; leaving some potato chunks enhances texture.
Heavy cream is optional; substitute with extra chicken stock or milk to reduce richness and calories.
This soup reheats well and can be stored in the refrigerator for up to 3 days.