Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- 1 cup cooked and crumbled beef bacon (optional)
- Salt and pepper to taste
Instructions
- Step 1: In a large pot, sauté the chopped onion and minced garlic over medium heat until the onion becomes translucent, about 5 minutes.
- Step 2: Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Step 3: Once the potatoes are cooked through, use a potato masher or immersion blender to partially mash the potatoes for a creamy texture while still leaving some chunks.
- Step 4: Stir in the heavy cream and Cajun seasoning. Adjust seasoning with salt and pepper according to your preference. Allow it to simmer for an additional 5 minutes.
- Step 5: If using, fold in the crumbled beef bacon just before serving. Ladle the soup into bowls and garnish with additional beef bacon or green onions if desired. Enjoy!
Notes
- For optimal freshness, store leftover Cajun Potato Soup in an airtight container in the refrigerator for up to 3 days, or freeze it for up to a month. When reheating, gently warm the soup on the stovetop over low heat, stirring frequently to maintain its creamy texture—avoid boiling to prevent separation. Serve your soup with a sprinkle of green onions and a side of crusty bread or cornbread for a delightful meal that complements the rich flavors. For an extra kick, consider adding a splash of hot sauce or some diced jalapeños along with the Cajun seasoning to enhance the soup's bold profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 3g