Description
Tender potato chunks soften in a rich, spice-kissed broth, finished with velvety cream and a dash of smoky paprika. Each bowl warms with a subtle Cajun kick and a sprinkle of crisp bacon.
Ingredients
- 1 kg potatoes peeled and diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 strips bacon cooked and crumbled
- 2 stalks green onion sliced
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add onion and celery and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add Cajun seasoning, smoked paprika, and dried thyme and stir to coat the vegetables.
- Pour in potatoes and chicken broth and bring to a boil.
- Reduce heat and simmer until potatoes are fork-tender, about 15 minutes.
- Use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Stir in heavy cream and heat through without boiling.
- Season with salt and pepper to taste.
- Ladle into bowls and top with crumbled bacon and sliced green onions.
Notes
- Adjust the heat level by adding more or less Cajun seasoning
- Substitute half-and-half for a lighter cream option
- Use vegetable broth for a vegetarian variation
- Store leftovers in an airtight container in the refrigerator for up to 3 days