Creamy, cheesy, smoky, and packed with Cajun flavor. This ain't your ordinary potato soup!
Ingredients
- 1 lb bacon, chopped
- 1 lb smoked sausage, chopped
- 2 onions, chopped
- 1 bell pepper, chopped
- ¼–½ cup minced garlic
- ½ stick butter
- ⅓ cup flour
- 1 quart chicken stock
- 1 cup heavy cream
- 1 cup milk
- 2 lbs potatoes, peeled and chopped
- 8 oz sharp cheddar cheese, shredded
- LeMoine's Cajun seasoning, to taste
- Italian seasoning, to taste
- ½ cup fresh parsley, chopped
- 1 bunch green onions, chopped
Directions
- Brown the Meat: In a large pot, cook the chopped bacon and smoked sausage until browned. Remove the meat from the pot and set aside, leaving the drippings in the pot.
- Make the Roux: Add the butter, onions, bell pepper, and garlic to the pot. Stir in the flour and cook, stirring constantly, for about 5 minutes to make a light roux.
- Build the Soup: Slowly add the chicken stock while stirring to prevent lumps. Add the heavy cream, milk, and chopped potatoes.
- Season & Simmer: Add Cajun seasoning and Italian seasoning to taste. Bring to a gentle simmer and cook for about 20 minutes, or until the potatoes are tender.
- Finish It Off: Add the cooked bacon and sausage back to the pot. Stir in the shredded cheddar, parsley, and green onions.
- Final Simmer: Simmer for another 10 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.
🔥 Cooking With Steven