Thick, creamy, and absolutely delicious—A bowlful of this potato soup is the ideal meal for cold winter evenings. With smoky bacon, carrots and leeks, you can get this hearty cajun-spiced soup on the table in under an hour. Plus it’s made lighter without milk or heavy cream!
Ingredients list for the potato soup
- 2 slices thin bacon, cut into 1/2-inch pieces
- 1/2 medium onion, diced
- 1 whole carrot, scrubbed and diced
- 1 leek, sliced
- 2 small russet potatoes, peeled and diced
- 2 2/3 cups (600ml) low sodium chicken or vegetable broth (or water + 1 bouillon cube)
- 1 tablespoon all-purpose flour
- 1/3 cup (80ml) water
- 1/2 teaspoon salt, or to taste
- Fresh cracked black pepper, to taste
- 1/2 teaspoon Cajun spice mix
- 1 teaspoon minced fresh parsley
- 1/3 cup grated cheese (cheddar, swiss, anything you want)
Balsamic, Honey Roasted Cabbage Steaks
1. Cook bacon until crisp in a large pot over medium heat. Remove bacon from the pot and set aside. Discard most of the rendered fat, but do not clean the pot.
2. Return the pot to medium-high heat and add the onions, carrots, and leek. Cook for 2 minutes, stirring constantly, then add the diced potatoes. Adjust seasoning and add Cajun spice mix, cook for 5 minutes more.
3. Pour in the broth and bring to a gentle boil. Cook for 10-12 minutes, until potatoes are starting to get tender. Whisk together the flour and water in a glass, then pour into the soup and allow the soup to cook for 5 minutes. The soup should thicken slightly.
4. Remove half the soup and transfer to a blender and pulse until smooth. Pour it back into the soup pot and stir well to combine. Adjust seasonings, then stir in parsley, reserving a little for garnish.
5. Serve in individual bowls and garnish with parsley, grated cheese and crisp bacon pieces. Bon appetit!