Cajun holy trinity (onion, bell pepper, celery) was named by chef Paul Prudhomme in 1980s New Orleans kitchens.
Cajun Loaded Potato Soup
Dive into a bowl of our zesty Cajun Loaded Potato Soup, where creamy potatoes meet a kick of Cajun spice for an unforgettable flavor explosion! Packed with crispy bacon, melty cheese, and a sprinkle of green onions, this hearty dish is your go-to comfort food for chilly days. Whip it up in no time for a satisfying meal that warms both the heart and the soul!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
The Story
This Louisiana comfort bomb emerged in 1980s New Orleans when Creole cooks discovered that Irish potato soup—brought by 19th-century immigrants fleeing the famine—could be weaponized with andouille sausage and holy trinity vegetables, creating a cultural collision that makes Dublin's colcannon look like baby food compared to this Bayou heavyweight.
Regional Twist
In Lafayette Parish, they swap the bell pepper for poblanos and add crawfish tails with the andouille, turning this potato soup into a proper Acadiana swamp feast.
📝 Ingredients
Shopping List
- 1 lb (454 g) andouille sausage
- 4 slices bacon
- 1 tsp (5 ml) cajun seasoning
- 2 stalks celery
- green onions and parsley (to taste)
- 1 cup (237 ml) heavy cream
- 2 lbs (907 g) potatoes
- 1 cup (237 ml) shredded cheese
- 1 cup (118 ml) sour cream
Pantry Items
Amounts also listed in instructions below
- bay leaf (to taste)
- bell pepper (to taste)
- black pepper (to taste)
- cayenne pepper (to taste)
- 4 cups (946 ml) chicken broth
- dried thyme (to taste)
- garlic (to taste)
- onion (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Add chopped bacon to a Dutch oven and cook until crispy, then remove and set aside.
- 2
Leaving most of the bacon fat, add in the andouille sausage and brown them.
- 3
Remove the sausage and in the same pot, sauté onions, bell peppers, and celery until soft.
- 4
Add a little chicken broth and deglaze with a wooden spoon, then sauté garlic until fragrant.
- 5
Season with Cajun seasoning, smoked paprika, dried thyme, black pepper, and cayenne.
- 6
Add cubed potatoes, chicken broth, and a bay leaf. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until potatoes are fork tender.
- 7
Remove the bay leaf and mash a few of the potatoes in the pot.
- 8
Stir in heavy cream, cheese, and sour cream. Add reserved bacon and andouille sausage and let simmer for about five minutes until thick and creamy.
- 9
To serve, top with shredded cheese, sour cream, bacon, and andouille sausage, and garnish with green onions and parsley.
💡 Pro Tips
- ✓Cook bacon at medium-low heat (275-300°F) to render fat slowly and achieve maximum crispiness while leaving 2-3 tablespoons of fat for building the flavor base.technique275-300°F
- ✓Brown andouille sausage to an internal temperature of 145°F to develop Maillard reaction flavors while avoiding overcooking since it's already smoked.technique145°F internal
- ✓Cut potatoes into uniform ¾-inch cubes so they cook evenly in exactly 15 minutes - smaller pieces will break down too much, larger pieces won't be tender.ingredient¾-inch cubes
- ✓Mash only 25-30% of the cooked potatoes to create body and thickening while maintaining texture contrast in the finished soup.technique25-30% of potatoes
- ✓Add heavy cream off heat or at very low simmer (under 180°F) to prevent curdling, as dairy proteins coagulate and separate at higher temperatures.timingUnder 180°F
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Cajun holy trinity (onion, bell pepper, celery) was named by chef Paul Prudhomme in 1980s New Orleans kitchens.
Cajun Loaded Potato Soup
Dive into a bowl of our zesty Cajun Loaded Potato Soup, where creamy potatoes meet a kick of Cajun spice for an unforgettable flavor explosion! Packed with crispy bacon, melty cheese, and a sprinkle of green onions, this hearty dish is your go-to comfort food for chilly days. Whip it up in no time for a satisfying meal that warms both the heart and the soul!
The Story
This Louisiana comfort bomb emerged in 1980s New Orleans when Creole cooks discovered that Irish potato soup—brought by 19th-century immigrants fleeing the famine—could be weaponized with andouille sausage and holy trinity vegetables, creating a cultural collision that makes Dublin's colcannon look like baby food compared to this Bayou heavyweight.
Regional Twist
In Lafayette Parish, they swap the bell pepper for poblanos and add crawfish tails with the andouille, turning this potato soup into a proper Acadiana swamp feast.
📝 Ingredients
Shopping List
- 1 lb (454 g) andouille sausage
- 4 slices bacon
- 1 tsp (5 ml) cajun seasoning
- 2 stalks celery
- green onions and parsley (to taste)
- 1 cup (237 ml) heavy cream
- 2 lbs (907 g) potatoes
- 1 cup (237 ml) shredded cheese
- 1 cup (118 ml) sour cream
Pantry Items
Amounts also listed in instructions below
- bay leaf (to taste)
- bell pepper (to taste)
- black pepper (to taste)
- cayenne pepper (to taste)
- 4 cups (946 ml) chicken broth
- dried thyme (to taste)
- garlic (to taste)
- onion (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Add chopped bacon to a Dutch oven and cook until crispy, then remove and set aside.
- 2
Leaving most of the bacon fat, add in the andouille sausage and brown them.
- 3
Remove the sausage and in the same pot, sauté onions, bell peppers, and celery until soft.
- 4
Add a little chicken broth and deglaze with a wooden spoon, then sauté garlic until fragrant.
- 5
Season with Cajun seasoning, smoked paprika, dried thyme, black pepper, and cayenne.
- 6
Add cubed potatoes, chicken broth, and a bay leaf. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until potatoes are fork tender.
- 7
Remove the bay leaf and mash a few of the potatoes in the pot.
- 8
Stir in heavy cream, cheese, and sour cream. Add reserved bacon and andouille sausage and let simmer for about five minutes until thick and creamy.
- 9
To serve, top with shredded cheese, sour cream, bacon, and andouille sausage, and garnish with green onions and parsley.
💡 Pro Tips
- ✓Cook bacon at medium-low heat (275-300°F) to render fat slowly and achieve maximum crispiness while leaving 2-3 tablespoons of fat for building the flavor base.technique275-300°F
- ✓Brown andouille sausage to an internal temperature of 145°F to develop Maillard reaction flavors while avoiding overcooking since it's already smoked.technique145°F internal
- ✓Cut potatoes into uniform ¾-inch cubes so they cook evenly in exactly 15 minutes - smaller pieces will break down too much, larger pieces won't be tender.ingredient¾-inch cubes
- ✓Mash only 25-30% of the cooked potatoes to create body and thickening while maintaining texture contrast in the finished soup.technique25-30% of potatoes
- ✓Add heavy cream off heat or at very low simmer (under 180°F) to prevent curdling, as dairy proteins coagulate and separate at higher temperatures.timingUnder 180°F