Cajun Potato Soup

Ingredients

• 6 slices bacon (diced)
• 3 tablespoons unsalted butter
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 2 stalks celery (diced)
• 3 cloves garlic (minced)
• ¼ cup all-purpose flour
• 2 tablespoons Cajun seasoning (or more to taste)
• 2 teaspoons kosher salt (or more to taste)
• 2 pounds russet potatoes (peeled and cut into 1-inch cubes)
• 4 cups chicken stock
• 1 cup whole milk
• 1 cup heavy cream (optional for richness or sub with extra stock)
• 2 green onions (sliced for garnish)

Method

1. Cook the diced bacon in a large pot over medium heat until crispy, about 6-8 minutes. Remove bacon to a paper towel-lined plate, keeping about 2 tablespoons of fat in the pot.
2. Add butter, then cook onion, bell pepper, and celery until softened, about 5 minutes. Add garlic and cook 1 more minute.
3. Sprinkle in flour, stir to coat the vegetables, then add Cajun seasoning and salt. Cook for 2 minutes to remove the raw flour taste.
4. Add potatoes and slowly stir in chicken stock. Adjust seasoning as needed, bring to a simmer, and cook until potatoes are tender, 12-15 minutes.
5. Stir in milk and cream, if using. Simmer gently for 5 minutes without boiling.
6. Optionally blend part of the soup with an immersion blender for a creamier texture, keeping some potato chunks.
7. Return the cooked bacon to the pot and simmer for 2 minutes to heat through.
8. Serve hot, garnished with sliced green onions, alongside cornbread or crusty bread.