Cajun Potato Soup
This Cajun Potato Soup is warm, hearty, and packed with bold flavors! Creamy potatoes, smoky turkey bacon, and a spicy Cajun kick make it a perfect cozy meal.
Equipment
- Large soup pot or Dutch oven
- Chef’s knife
- Cutting Board
- Wooden spoon or spatula
- Measuring spoons and cups
- Ladle
- Immersion blender (optional)
Ingredients
- 4 large russet potatoes peeled and diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped (any color you prefer)
- 1 cup celery chopped
- 4 cups chicken broth choose a good-quality brand for best flavor
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup turkey bacon cooked and crumbled
- 2 tablespoons olive oil
- green onions chopped, for garnish
Instructions
- Start by peeling and dicing the russet potatoes into bite-sized pieces. Chop the onion, bell pepper, and celery, and mince the garlic cloves. Cook your turkey bacon until crispy, then crumble it into small pieces to add at the end.
- Heat the olive oil in your soup pot over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion turns translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes to the pot along with the Cajun seasoning, salt, and black pepper. Stir everything to coat the potatoes and veggies in the spices.
- Pour the chicken broth over the vegetables and potatoes. Bring the mixture to a boil, then reduce heat to low and let it simmer, covered, for about 20-25 minutes, or until the potatoes are tender.
- Once the potatoes are tender, stir in the heavy cream. Let the soup simmer for another 5 minutes to thicken slightly and allow the flavors to meld together.
- Add the crumbled turkey bacon to the soup, stirring gently. Taste and adjust the seasoning with more salt or Cajun seasoning if needed. Garnish with chopped green onions for a fresh, vibrant finish.
Notes
- Use an immersion blender for a smoother soup texture if desired.
- Swap russet potatoes for cauliflower florets for a low-carb version.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently and add extra broth if soup thickens too much.
- Adjust the Cajun seasoning to control the spice level to your taste.