Name: Cajun Potato Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 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); 2 pounds russet potatoes (peeled and cut into 1-inch cubes); 2 green onions (sliced for garnish); ¼ cup all-purpose flour; 2 tablespoons Cajun seasoning (or more to taste); 2 teaspoons kosher salt (or more to taste); 4 cups chicken stock; 1 cup whole milk; 1 cup heavy cream (optional for richness or sub with extra stock)

Ingredients

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 sub with extra stock)

2 green onions (sliced for garnish)

Instructions

Step 1: In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy, about 6–8 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.

Step 2: Add butter to the pot. Stir in the diced onion, green bell pepper, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.

Step 3: Sprinkle the flour over the vegetables and stir to coat evenly. Add the Cajun seasoning and salt, stirring well. Cook for 2 minutes to remove the raw flour taste.

Step 4: Add the cubed potatoes. Slowly pour in the chicken stock while stirring. Taste and adjust seasoning if needed. Bring to a simmer and cook until the potatoes are tender, about 12–15 minutes.

Step 5: Stir in the whole milk and heavy cream if using. Simmer gently for 5 minutes, making sure the soup does not boil.

Step 6: For a creamier texture, use an immersion blender to puree part of the soup, leaving some chunks of potato for texture.

Step 7: Return the cooked bacon to the pot and stir to combine. Simmer for 2 minutes to heat through.

Step 8: Ladle the soup into bowls and garnish with sliced green onions. Serve hot with cornbread or crusty bread.

Tips & Variations

For a vegetarian version, omit bacon and use vegetable stock; consider adding smoked paprika for a smoky flavor.

Adjust the amount of Cajun seasoning to control the spice level according to your preference.

To make the soup thicker, blend more of the potatoes or add a little extra flour when making the roux.

Use skim milk instead of whole milk for a lighter soup, but keep the cream for richness or substitute with more stock.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent curdling. Avoid boiling after adding milk or cream to maintain a creamy texture. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup dairy-free?

Yes, substitute the milk and cream with coconut milk or any other plant-based milk. Use vegetable stock and omit bacon for a fully dairy-free and vegetarian option.

How can I make the soup thicker?

To thicken the soup, blend more potatoes using an immersion blender or increase the flour slightly during the roux step. Cooking the soup a bit longer with the lid off can also reduce excess liquid.