Cajun Potato Soup

5 from 1 vote

This Cajun Potato Soup is the kind of comforting meal I crave when I want something hearty with a little kick. It’s loaded with soft potatoes, Cajun spice, and savory bacon. I like to serve it with crusty bread to soak up every drop.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: American

Keyword: cajun potato soup

Servings: servings

Calories: 520kcal

Author: Lena Gladstone

Ingredients

6 slices bacon diced
3 tablespoons unsalted butter
1 medium onion diced
1 green bell pepper diced
2 stalks celery diced
3 cloves garlic minced
¼ cup all-purpose flour
2 tablespoons Cajun seasoning or more to taste
2 teaspoons kosher salt or more to taste
2 pounds russet potatoes peeled and cut into 1-inch cubes
4 cups chicken stock
1 cup whole milk
1 cup heavy cream optional for richness or sub with extra stock
2 green onions sliced for garnish

Instructions

In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy, 6–8 minutes. Remove with a slotted spoon to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
Add butter to the pot. Stir in onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
Sprinkle the flour over the vegetables and stir to coat. Add the Cajun seasoning and salt, stir and cook for 2 minutes to remove the raw flour taste.
Add in the potatoes. Slowly pour in chicken stock while stirring. Taste for seasoning and adjust as needed. Bring to a simmer and cook until potatoes are tender, 12-15 minutes.
Stir in milk and cream (if using). Simmer gently for 5 minutes, do not let the soup come to a boil.
For a creamier base, use an immersion blender to puree part of the soup, leaving some chunks of potato for texture.
Return bacon to the pot, stirring to combine. Simmer for 2 minutes to heat through.
Ladle into bowls, garnish with sliced green onions. Serve hot with cornbread or crusty bread.

Notes

For the best flavor, cook the bacon until crispy and use the rendered fat as the base for the soup.
The heavy cream is optional, but it gives the soup a richer, silkier finish. You can leave it out or replace it with more stock if you prefer a lighter version.
Adjust the Cajun seasoning to your spice preference. Start with 2 tablespoons and add more if you like it spicier.
For a thicker soup, blend a portion of the soup using an immersion blender, leaving some chunks for texture.
Add the cooked bacon back at the end so it stays crisp and doesn’t get soggy.
Leftover soup can be stored in the fridge for up to 4 days and reheats well on the stove or in the microwave.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

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