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–+ servings
Cajun Potato Soup

Hearty Cajun Potato Soup for Cozy Nights In

Warm and comforting, this Hearty Cajun Potato Soup combines potatoes, bacon, and Cajun spice, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 oz Bacon Adds savory depth; use diced pancetta as a substitute.
  • 2 tbsp Unsalted Butter Provides richness; can be replaced with olive oil.
  • 1 medium Onion Contributes sweetness; shallots can be used.
  • 1 medium Green Bell Pepper Adds color and sweetness; substitute with red or yellow bell pepper.
  • 2 stalks Celery Offers crunch and flavor; disregard if unavailable.
  • 4 cloves Garlic Enhances flavor; fresh preferred.
For Thickness & Flavor
  • 1/4 cup All-Purpose Flour Helps thicken; cornstarch can be a gluten-free alternative.
  • 1 tbsp Cajun Seasoning Provides spice; adjust based on heat preference.
  • 1 tbsp Kosher Salt For seasoning; regular salt can be used.
For the Body of the Soup
  • 4 cups Russet Potatoes Base of the soup for creaminess; Yukon golds work as well.
  • 4 cups Chicken Stock Adds savory flavor; vegetable stock can be used.
  • 2 cups Whole Milk Creates a creamy texture; substitute with almond or oat milk.
  • 1 cup Heavy Cream Enhances richness; omit for a lighter soup.
For Garnish
  • 1/4 cup Green Onions For garnish; can substitute with chives or parsley.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Cook the bacon in a large pot over medium heat until crispy, about 6–8 minutes. Remove and drain on a paper towel, leaving rendered fat in the pot.
  2. Melt the unsalted butter in the same pot over medium heat. Add onion, green bell pepper, and celery; cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
  3. Sprinkle all-purpose flour over the vegetables, stirring to coat. Add Cajun seasoning and kosher salt; stir for 2 minutes to achieve a golden color.
  4. Add diced russet potatoes and pour in chicken stock while stirring. Bring to a simmer over medium-high heat, then reduce to medium-low. Cook uncovered for 12–15 minutes until potatoes are tender.
  5. Stir in whole milk and heavy cream; simmer gently for 5 minutes.
  6. Ladle out 2 cups of the soup, blend until smooth, and return to pot, stirring in the reserved crispy bacon.
  7. Serve the soup warm, garnished with sliced green onions. Enjoy with crusty bread or cornbread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 12gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Ensure your bacon is cooked until crispy for the best flavor. Store leftovers in the fridge for up to 4 days, reheating gently.

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