Description
A rich, creamy, and boldly seasoned soup that blends tender Yukon Gold potatoes, smoky bacon, Cajun spices, and a touch of cheddar into one soul-warming bowl. Perfect for chilly nights or when you crave Southern comfort with a kick.
Ingredients
- 5 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 6 medium Yukon Gold potatoes, peeled and cubed
- 4 cups chicken broth
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- Salt and black pepper, to taste
- Sour cream, for topping (optional)
- Fresh chives or green onions, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove bacon and set aside. Leave 1-2 tablespoons of bacon fat in the pot.
- Add diced onion to the pot and sauté until translucent, about 4–5 minutes.
- Stir in minced garlic and cook for another 30 seconds.
- Add cubed potatoes and Cajun seasoning. Stir to coat potatoes evenly.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer uncovered for 15–20 minutes, until potatoes are fork-tender.
- Optional: Use an immersion blender to partially blend the soup for a creamier texture.
- Stir in heavy cream and shredded cheddar cheese. Cook until cheese is melted and soup is creamy.
- Season with salt and black pepper to taste.
- Serve hot, topped with crispy bacon, sour cream, and chopped chives or green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes