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Cajun Loaded Potato Soup
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Cajun Loaded Potato Soup

50 minServes 6Nutri-Score D€€
from @cookingwithmrcooper15 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • bacon (chopped)Meat200 g
  • andouille sausage (sliced into rounds)Meat300 g
  • onion (diced)Produce1 piece
  • bell pepper (diced)Produce1 piece
  • celery (diced)Produce2 pieces
  • garlic (minced)Produce3 pieces
  • Cajun seasoning (1 tsp)Spices2 g
  • smoked paprika (1 tsp)Spices2 g
  • dried thyme (1/2 tsp)Spices1 g
  • black pepper (1/2 tsp, ground)Spices1 g
  • cayenne pepper (1/4 tsp)Spices500 mg
  • potatoes (peeled and cubed)Produce1 kg
  • chicken broth (divided)Pantry1 litre
  • bay leafSpices1 piece
  • heavy creamDairy240 ml
  • shredded cheddar cheese (shredded, plus extra for topping)Dairy200 g
  • sour cream (plus extra for topping)Dairy120 g
  • green onion (sliced)Produce3 pieces
  • parsley (chopped)Produce10 g

per serving

Nutrition

459kcal

Carbs
32 g
Proteins
18 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Potato masher
  • wooden spoon

step by step

Method

  1. Crisp the bacon

    • Add the chopped bacon to a Dutch oven and cook until crispy.
    • Remove the bacon and set aside, leaving most of the bacon fat in the pot.
    Step 1

  2. Brown the andouille sausage

    • Add the andouille sausage to the pot and brown it.
    • Remove the sausage and set aside.
    Step 2

  3. Sauté the vegetables

    • In the same pot, sauté the onion, bell pepper and celery until soft.
    • Add a little chicken broth and deglaze the pot with a wooden spoon.
    • Add the garlic and sauté until fragrant.
    Step 3

  4. Season and add potatoes

    • Season with the Cajun seasoning, smoked paprika, dried thyme, black pepper and cayenne.
    • Add the cubed potatoes, the remaining chicken broth and the bay leaf.
    Step 4

  5. Simmer the soup

    • Bring to a boil, then reduce to a simmer.
    • Cover and cook until the potatoes are fork tender.
    Step 5

  6. Mash and enrich

    • Remove the bay leaf and mash a few of the potatoes in the pot.
    • Stir in the heavy cream, cheddar cheese and sour cream.
    • Add the reserved bacon and andouille sausage and simmer until thick and creamy.
    Step 6

  7. Plate and top

    • Ladle the soup into bowls.
    • Top with shredded cheese, sour cream, bacon, andouille sausage, green onion and parsley.
    Step 7
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