Cajun Potato Soup
Cajun potato soup is me wandering a little outside my roots and finding something I love. I grew up on Mexican caldos, but my curiosity in the kitchen has never respected borders, and that bold, smoky Cajun seasoning hooked me right away. This creamy, spiced potato soup is what happens when a girl raised on big flavors meets a new spice rack. It is cozy and a little fiery and exactly the kind of comfort I crave on a cool night. Make a pot, grab a hunk of bread, and warm up from the inside out.
This hearty Cajun Potato Soup is loaded with crispy bacon, spicy andouille sausage, tender potatoes, and a creamy, well-seasoned broth. It’s the perfect comfort food for cozy nights and easy enough for a weeknight dinner.
Ingredients
- 6 bacon strips chopped into small pieces
- 1 andouille sausage sliced
- 1 yellow onion chopped
- 3 celery stalks chopped
- 1 green bell pepper chopped
- 4 garlic cloves minced
- green onions chopped
- 1 tablespoon all purpose flour
- 1 tablespoon cajun seasoning
- 1 teaspoon paprika
- 1 tsp Italian seasoing
- 1 tso chili flakes
- salt and pepper to taste
- 1 cups heavy whipping cream
- 8 Yukon gold potatoes peeped and diced
- 1 cup shredded cheddar cheese
- 6 cups chicken or vegetable broth
Instructions
- Cook the Bacon and Sausage In a large pot over medium heat, add chopped bacon and sliced andouille sausage. Cook until browned and crispy. Remove and set aside, leaving drippings in the pot.
- Sauté the Vegetables Add onion, celery, carrots, bell pepper, green onions, and garlic to the pot. Cook for 4–5 minutes, stirring occasionally, until softened and fragrant.
- Add the Flour Sprinkle in 1 tablespoon of flour and stir continuously for about 1 minute. This helps create a roux-like base that thickens the soup later.
- Season the Soup Stir in Cajun seasoning, paprika, Italian seasoning, chili flakes, salt, and pepper. Cook for 30 seconds to bloom the spices and release their aroma.
- Add Broth, Cream, and Potatoes Pour in the chicken broth and heavy cream. Bring to a gentle boil, then stir in diced potatoes.
- Simmer Until Tender Lower the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Thicken the Soup Use a potato masher to mash some of the potatoes directly in the pot. This naturally thickens the soup while leaving hearty chunks.
- Finish the Soup Stir the cooked bacon and sausage back into the soup. Add the shredded cheddar cheese and stir until melted and creamy.
- Serve Taste and adjust seasoning as needed. Ladle into bowls and garnish with extra green onions if desired.