Description

This hearty Cajun Potato Soup combines crispy bacon, tender potatoes, and a medley of aromatic vegetables, seasoned with bold Cajun spices. It’s a creamy and comforting dish perfect for warming up any day, offering a balanced blend of smoky, spicy, and savory flavors with a smooth texture enhanced by a touch of cream.

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 (or more to taste)
2 teaspoons kosher salt (or more 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 or substitute with extra stock)

Garnish

2 green onions, sliced

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Instructions

Cook the Bacon: In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy, about 6–8 minutes. Remove the bacon with a slotted spoon onto a paper towel-lined plate to drain. Leave approximately 2 tablespoons of the rendered bacon fat in the pot to add depth of flavor to the soup.
Sauté Vegetables: Add the butter to the pot with the bacon fat. Stir in the diced onion, green bell pepper, and celery. Cook over medium heat until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add Flour and Seasoning: Sprinkle the all-purpose flour evenly over the vegetables and stir well to coat them, creating a roux base. Add the Cajun seasoning and kosher salt, continuing to stir and cook for 2 minutes to cook out the raw flour taste, allowing the spices to bloom.
Cook Potatoes: Add the cubed potatoes to the pot. Slowly pour in the chicken stock while stirring to combine. Taste and adjust seasoning as needed. Bring the mixture to a gentle simmer and cook until the potatoes are tender, approximately 12-15 minutes.
Add Dairy: Stir in the whole milk and heavy cream, if using, to create a creamy texture. Simmer gently for 5 minutes, ensuring the soup does not come to a boil to prevent curdling.
Blend Soup: For a creamier consistency, use an immersion blender to puree part of the soup directly in the pot. Leave some chunks of potato intact to maintain texture and substance.
Combine Bacon: Return the crispy bacon to the pot, stirring to distribute evenly throughout the soup. Simmer for 2 minutes to heat the bacon through, allowing the flavors to meld.
Serve: Ladle the soup into bowls and garnish with sliced green onions. Serve hot, accompanied by cornbread or crusty bread for a satisfying meal.

Notes

For a richer soup, use full heavy cream, or substitute with additional chicken stock for a lighter version.
Adjust Cajun seasoning to your preference for desired spice level.
Use an immersion blender carefully to avoid over-pureeing the soup; leaving chunks enhances texture.
Bacon fat adds excellent flavor; avoid removing too much to keep the soup savory.
This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.