Cajun Loaded Potato Soup
Directions
- 1Add chopped bacon to a Dutch oven and cook until crispy.
- 2Remove the crispy bacon and set aside.
- 3Leaving most of the bacon fat, add Andouille sausage and brown it.
- 4Remove the sausage and set aside.
- 5In the same pot, sauté onions, bell peppers, and celery until soft.
- 6Add a little chicken broth to deglaze the pot with a wooden spoon.
- 7Sauté garlic until fragrant.
- 8Season with Cajun seasoning, smoked paprika, dried thyme, black pepper, and cayenne.
- 9Add the cubed potatoes, chicken broth, and a bay leaf.
- 10Bring to a boil, reduce to a simmer, cover, and let cook for 15 minutes until the potatoes are fork-tender.
- 11After about 15 minutes, remove the bay leaf.
- 12Mash a few of the potatoes in the pot.
- 13Stir in the heavy cream, cheese, and sour cream.
- 14Add in the reserved bacon and Andouille sausage.
- 15Let this simmer for about 5 minutes until it's thick and creamy.
- 16To plate it up, top with shredded cheese, sour cream, bacon, Andouille sausage, green onion, and parsley.
Ingredients
- bacon
- Andouille sausage
- onions
- bell peppers
- celery
- chicken broth
- garlic
- Cajun seasoning
- smoked paprika
- dried thyme
- black pepper
- cayenne
- potatoes
- bay leaf
- heavy cream
- cheese
- sour cream
- shredded cheese
- green onion
- parsley
Equipment
Dutch ovenwooden spoonslotted spoonpotato masherserving bowl