Cajun Potato Soup

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Thick, creamy, and deeply flavorful, Cajun Potato Soup is the cozy comfort food you didn’t know you needed. With tender chunks of golden potatoes, smoky bacon, sharp cheddar cheese, and just the right amount of Cajun spice, every spoonful brings warmth and a kick of Southern soul. Whether you’re curling up on a rainy night or hosting a casual get-together, this soup delivers big flavor with minimal fuss.

What sets this soup apart is its balance of creamy richness and bold seasoning. A swirl of sour cream and a sprinkling of scallions on top offer a fresh contrast to the smoky depth of paprika and garlic. This isn’t just a soup—it’s a statement. So grab a spoon, and prepare to fall in love with a bowl of comfort that has just enough heat to keep things exciting.

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Ingredients for this Cajun Potato Soup

• 6 slices of thick-cut bacon, chopped
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream (plus more for garnish)
• 1/4 cup chopped green onions
• Optional: chopped parsley, additional paprika or Cajun seasoning for garnish

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Step 1: Cook the Bacon

In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.

Step 2: Sauté the Aromatics

Add the butter to the bacon grease in the pot. Once melted, stir in the chopped onions and cook until they become translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly.

Step 3: Make the Roux

Sprinkle the flour over the onions and garlic, stirring well to form a roux. Cook the mixture for about 2 minutes, allowing the flour to lightly brown and remove the raw flavor.

Step 4: Add Liquids and Potatoes

Gradually pour in the chicken broth while stirring to avoid lumps. Add the milk and heavy cream, then toss in the cubed potatoes. Stir everything together and bring the mixture to a gentle boil.

Step 5: Season and Simmer

Stir in the smoked paprika, cayenne pepper, thyme, salt, and black pepper. Reduce the heat to low and cover the pot. Simmer the soup for 20-25 minutes, or until the potatoes are fork-tender.

Step 6: Blend (Optional)

For a creamier texture, use an immersion blender to puree part of the soup directly in the pot. You can also transfer 2-3 cups to a blender and then return it to the pot.

Step 7: Add Cheese and Creaminess

Turn off the heat and stir in the shredded cheddar cheese and sour cream until melted and fully incorporated. Adjust seasoning if needed.

Step 8: Garnish and Serve

Ladle the soup into bowls and top with the crispy bacon, extra sour cream, chopped green onions, and a pinch of paprika or Cajun seasoning. Serve hot and enjoy!

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Frequently Asked Questions

What type of potatoes work best?

Yukon Gold potatoes are ideal for their creamy texture and buttery flavor. Russet potatoes can work too, but they tend to break down more.

Can I make this soup vegetarian?

Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You might also want to add smoked paprika or liquid smoke for that extra depth.

Is this soup spicy?

The spice level is moderate, thanks to the Cajun seasoning and cayenne pepper. You can reduce or omit the cayenne for a milder version.

Can I use pre-shredded cheese?

Pre-shredded cheese often contains anti-caking agents that can make the soup grainy. For best results, shred your cheese from a block.

How can I thicken the soup?

If the soup is too thin, let it simmer uncovered for a bit longer. You can also mash some of the potatoes or add a cornstarch slurry.

What toppings go well with Cajun Potato Soup?

Aside from bacon and green onions, consider crispy fried onions, extra cheese, diced jalapeños, or even a drizzle of hot sauce.

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