Description
This hearty Cajun Potato Soup combines crispy bacon, aromatic vegetables, and tender russet potatoes in a creamy, spiced broth. Enhanced with Cajun seasoning and a touch of cream, this comforting soup is perfect for chilly days and offers a flavorful twist on classic potato soup.
Ingredients
Scale
Meat and Fat
- 6 slices bacon (diced)
- 3 tablespoons unsalted butter
Vegetables
- 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)
Dry Ingredients and Seasonings
- ¼ cup all-purpose flour
- 2 tablespoons Cajun seasoning (or more to taste)
- 2 teaspoons kosher salt (or more to taste)
Liquids
- 4 cups chicken stock
- 1 cup whole milk
- 1 cup heavy cream (optional for richness or sub with extra stock)
Instructions
- Cook the bacon: In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy, about 6 to 8 minutes. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate. Leave approximately 2 tablespoons of the bacon fat in the pot for added flavor.
- Sauté the 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, approximately 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Make the roux: Sprinkle the all-purpose flour over the softened vegetables and stir well to coat. Add the Cajun seasoning and kosher salt, stirring continuously. Cook the mixture for about 2 minutes to remove the raw flour taste and to allow the spices to bloom.
- Add potatoes and stock: Add the peeled and cubed russet potatoes to the pot. Slowly pour in the chicken stock while stirring to combine all ingredients thoroughly. Taste the soup and adjust seasoning if necessary. Bring the soup to a simmer and cook until the potatoes are tender, about 12 to 15 minutes.
- Incorporate dairy: Stir in the whole milk and heavy cream (if using) gently. Maintain a gentle simmer for 5 minutes — be careful not to bring the soup to a boil to prevent curdling.
- Blend partially: For a creamy texture, use an immersion blender to puree part of the soup, leaving some potato chunks for texture and visual appeal. This step is optional but recommended for a balanced consistency.
- Finish with bacon: Return the cooked bacon to the soup pot and stir to combine. Heat through by simmering for an additional 2 minutes, allowing the flavors to meld.
- Serve: Ladle the hot soup into bowls and garnish with sliced green onions. Serve alongside cornbread or crusty bread for a satisfying meal.
Notes
- You can substitute heavy cream with additional chicken stock for a lighter version.
- Adjust Cajun seasoning based on your desired spice level; add more for extra heat.
- The partial blending step is optional but helps achieve a creamy-smooth texture while retaining some bite.
- Use low-sodium chicken stock if watching your sodium intake and adjust salt accordingly.
- For a vegetarian version, substitute bacon with smoked paprika and use vegetable stock instead of chicken stock.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Keywords: Cajun Potato Soup, creamy potato soup, bacon soup, Cajun seasoning, comforting soup, easy potato soup recipe
