Creamy Pioneer Woman Potato Soup with a Cajun Kick
This Creamy Pioneer Woman Potato Soup is a comforting dish with a flavorful Cajun twist, perfect for chilly days.
Equipment
- - Large pot
- immersion blender
Ingredients
For the Soup Base
- 6 slices Bacon Adds savory depth and richness; substitute with turkey bacon for a lighter version.
- 1 medium Onion Provides a flavor base; use shallots for a milder taste.
- 2 cloves Garlic Infuses aroma and enhances taste; substitute with garlic powder if needed.
- 2 medium Carrots Contributes sweetness and nutrients; can be replaced with parsnips.
- 2 stalks Celery Adds crunch; omit if missing, but it affects texture.
- 4 medium Potatoes Russet or Yukon Gold recommended.
For the Flavor
- 1 teaspoon Salt Essential for flavor enhancement; adjust to taste.
- 1 teaspoon Black Pepper Essential for flavor enhancement; adjust to taste.
- 2 tablespoons Cajun Spice Provides a kick; swap paprika for milder flavor.
- 4 cups Chicken Broth Creates the liquid base; use vegetable broth for a vegetarian option.
For the Creaminess
- 2 tablespoons Flour Thickens the soup; cornstarch is a gluten-free alternative.
- 1 cup Milk Adds creaminess; substitute with dairy-free milk for vegan option.
- 1 cup Cream Enhances mouthfeel; omit for a lighter soup.
For the Garnish
- 2 tablespoons Parsley Provides a fresh finish; can be omitted.
- 1 cup Grated Cheese Adds a savory topping; use dairy-free cheese for vegan.
Instructions
Directions
- Cook Bacon: In a large pot, cook bacon over medium heat until crispy, about 5-7 minutes. Remove bacon, leaving the fat in the pot.
- Sauté Onion: Using the bacon fat, sauté diced onion until soft and translucent, about 3-4 minutes. Then add minced garlic and cook for an additional 1 minute until fragrant.
- Add Vegetables: Toss in chopped carrots and diced celery, cooking until softened, approximately 5 minutes. Stir occasionally to avoid sticking.
- Mix in Potatoes: Add cubed potatoes, salt, black pepper, and Cajun spice. Stir well, allowing the flavors to mingle for a minute.
- Simmer Broth: Pour in chicken broth and bring to a boil. Reduce the heat and let it simmer until potatoes are fork-tender, about 15-20 minutes.
- Thicken Soup: In a separate bowl, whisk flour and milk until smooth. Gradually pour this mixture into the soup while stirring to avoid lumps.
- Blend Soup: Continue stirring as the soup thickens. For a creamier texture, blend half of the soup using an immersion blender.
- Incorporate Cream: Stir in heavy cream and chopped parsley, checking for seasoning before serving. Adjust salt and pepper to taste.
- Serve Hot: Ladle the soup into bowls, topping each with crispy bacon and grated cheese. Enjoy the warmth and flavors!
Notes
Prevent lumps by mixing flour and milk until smooth before adding to the soup. Cut potatoes into 1-inch cubes for even cooking. Avoid boiling the soup after adding cream to prevent curdling.