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Clean recipe · provecho.co

Cajun Loaded Potato Soup

Original recipe: provecho.co

Yield:
6 servings
Cook:
45 min
Total:
45 min
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Cajun Loaded Potato Soup

Ingredients

  1. 6 slices thick cut bacon, chopped
  2. 1 lb andouille sausage, sliced thick
  3. 1 small onion, diced
  4. 0.5 cup diced bell pepper
  5. 2 stalks celery, diced
  6. 4 cloves garlic, minced
  7. 2 lbs russet potatoes, cubed
  8. 4 cups chicken broth
  9. 1 bay leaf
  10. 1 tsp kosher salt
  11. 1 tsp black pepper
  12. 1.5 tsp smoked paprika
  13. 1 1/2–2 tsp Cajun seasoning
  14. 0.5 tsp cayenne
  15. 1 tsp dried thyme
  16. 1 cup heavy cream
  17. 1 cup shredded sharp cheddar
  18. 0.5 cup sour cream
  19. 2 –3 tbsp fresh parsley, finely chopped
  20. For the Bowl Toppers:
  21. Extra bacon pieces
  22. Extra andouille pieces
  23. Shredded cheddar
  24. Green onions
  25. Fresh chopped parsley

Instructions

  1. Add chopped bacon to a cold pot and cook over medium heat until rendered and crispy. Remove bacon and reserve. Carefully pour off excess bacon fat, leaving about 1–2 tablespoons in the pot.
  2. Add sliced andouille to the reserved bacon fat and sear until deeply browned with crispy edges. Remove and reserve.
  3. In the same pot, add onion, bell pepper, and celery. Sauté until softened.
  4. Add garlic and cook 30 seconds until fragrant.
  5. Add salt, pepper, smoked paprika, Cajun seasoning, cayenne, and dried thyme. Stir 30 seconds until aromatic and lightly toasted.
  6. Add potatoes, chicken broth, and bay leaf, scraping up all browned bits from the bottom of the pot. Bring to a boil, reduce to simmer, and cook 15 minutes until potatoes are fork tender.
  7. Using a potato masher, mash a portion of the potatoes directly in the pot to thicken the soup while leaving plenty of chunks intact.
  8. Remove bay leaf.
  9. Stir in heavy cream, shredded cheddar, sour cream, reserved bacon, reserved andouille, and chopped parsley. (Make sure to save some bacon and andouille sausage for garnish)
  10. Simmer 5 minutes until thick and creamy.
  11. Serve hot topped with extra bacon, sausage, cheddar, green onions, and parsley.