Cajun Loaded Potato Soup
Recipe: https://recipestripper.com/recipes/4428705f-94e0-49b2-bbf7-fd0fc73bea25
Original source: https://www.provecho.co/platform/recipe/rbUfh2FNljIhmp0yafgd
Recipe image: https://res.cloudinary.com/dd27yihoo/image/upload/v1765322834/sobawcimoiaypxui36w4.webp
Yield: 6 servings
Cook time: 45 min
Total time: 45 min

Ingredients
- 6 slices thick cut bacon, chopped
- 1 lb andouille sausage, sliced thick
- 1 small onion, diced
- 0.5 cup diced bell pepper
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 lbs russet potatoes, cubed
- 4 cups chicken broth
- 1 bay leaf
- 1 tsp kosher salt
- 1 tsp black pepper
- 1.5 tsp smoked paprika
- 1 1/2–2 tsp Cajun seasoning
- 0.5 tsp cayenne
- 1 tsp dried thyme
- 1 cup heavy cream
- 1 cup shredded sharp cheddar
- 0.5 cup sour cream
- 2 –3 tbsp fresh parsley, finely chopped
- For the Bowl Toppers:
- Extra bacon pieces
- Extra andouille pieces
- Shredded cheddar
- Green onions
- 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.