Description
Velvety potatoes gently melt into a spiced Cajun broth, swirling with smoky paprika and cayenne. Crispy bacon crumbles and bright green onions add crunch and freshness, making every spoonful irresistibly hearty.
Ingredients
- 1 tablespoon olive oil
- 4 slices bacon chopped
- 1 medium onion diced
- 2 stalks celery diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 3 large potatoes peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions sliced
Instructions
- Heat olive oil in a large pot over medium heat and add chopped bacon. Cook until crispy then remove bacon and set aside.
- Add butter to the pot and melt. Stir in diced onion, celery and bell pepper and cook until softened, about 5 minutes.
- Add minced garlic and flour, stirring constantly for 1 minute to form a roux.
- Slowly pour in chicken broth while whisking to prevent lumps, then stir in heavy cream.
- Add diced potatoes, Cajun seasoning, smoked paprika, cayenne pepper, salt and black pepper. Bring to a simmer.
- Reduce heat, cover and cook until potatoes are tender, about 15–20 minutes.
- Remove from heat and use an immersion blender to partially puree the soup for a creamy texture, leaving some chunks.
- Stir in reserved bacon pieces and adjust seasoning if needed.
- Ladle into bowls and garnish with sliced green onions.
Notes
- Adjust cayenne pepper for more or less heat
- Mash additional potatoes for a thicker consistency
- Substitute vegetable broth to make it vegetarian
- Store leftovers in the fridge for up to 3 days