Directions
- 1In a Dutch oven or large pot, cook bacon until crispy.
- 2Remove the cooked bacon and set aside.
- 3Add sliced smoked turkey sausage to the same pot and cook until browned.
- 4Remove the cooked sausage and set aside.
- 5Add butter to the pot and let it melt.
- 6Add chopped onion, green bell pepper, red bell pepper, celery, and jalapeños to the pot.
- 7Cook the vegetables until softened, stirring occasionally.
- 8Add minced garlic and cook for a few more minutes until fragrant.
- 9Sprinkle flour over the cooked vegetables and stir well to combine, cooking for a few minutes.
- 10Add the diced potatoes to the pot.
- 11Pour in chicken broth and heavy cream.
- 12Add Cajun seasoning, Kinder's Caramelized Onion seasoning, pepper, and parsley.
- 13Stir everything well to combine, cover the pot, and cook on medium-low heat until the potatoes begin to soften (about 10 minutes).
- 14Add the cooked bacon, sausage, shredded sharp cheddar cheese, and green onions to the soup.
- 15Mash a few of the potatoes in the soup using a potato masher.
- 16Stir the soup well, cover, and continue to cook for another 10 minutes.
- 17Serve hot and garnish with extra shredded cheese, bacon bits, and green onions if desired.
Ingredients
- 5 med Russet potatoes
- 5 med Golden potatoes
- 1 lb smoked turkey sausage
- 1 lb turkey bacon
- 4 cups chicken broth
- 2 cups heavy cream
- 1 stick butter
- 0.5 cup flour
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 3 stalks celery
- 1 Jalapeño
- 4 cloves garlic
- 0.5 cup green onions
- 1.5 cups Sharp cheddar
- Cajun seasoning
- Kinder's Caramelized Onion seasoning
- Pepper
- Parsley
Equipment
Dutch ovenlarge potwooden spoonpot masherladle
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