Some recipes just feel like a warm hug. For me, this Loaded Cheesy Bacon Cajun Potato Soup is one of them. It’s the kind of dish that makes the whole house smell like a cozy kitchen from my childhood. If you love a classic loaded potato soup, you might also enjoy this easy loaded baked potato soup with chicken and bacon.
I can almost hear the gentle bubble of the pot on the stove. This recipe takes me right back to my grandma’s kitchen. It’s a classic comfort food, but with a little Cajun spirit to warm you from the inside out.
We all need a bowl of something hearty and reassuring now and then. This soup is that. It’s a creamy, chunky, and deeply satisfying meal all on its own.
Recipe Overview
- Cuisine: American Comfort / Cajun-Inspired
- Category: Soup / Chowder
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6-8 hearty bowls
The Story Behind This Classic Recipe
My grandma’s loaded potato soup was legendary. It was pure, simple comfort. She’d make a huge pot on snowy days, and we’d gather around the table with thick slices of buttered bread.
Over the years, I started adding my own twist. A trip to Louisiana introduced me to the magic of Cajun seasoning. I loved how it added a warm, smoky depth to everything.
One chilly day, I decided to blend the two. I added that Cajun spark to her classic base. The result was this beautiful mash-up of my past and my own kitchen adventures. It just felt right.
What Makes This the *Traditional* Way
This isn’t a fussy, modern recipe. It’s built on old-fashioned, honest techniques. We start with a simple roux. That’s the secret to a rich, creamy broth that isn’t thin or watery.
We also use real potatoes, peeled and diced by hand. The texture is key. You want some soft, melting pieces and others that still have a little bite. It makes the soup feel homemade and hearty.
Finally, we finish it the classic way. We load it up with sharp cheddar, crispy bacon, and fresh green onions. Every spoonful should be a perfect mix of creamy, smoky, and fresh. For a restaurant-style take on this concept, try this Loaded Outback chicken bacon potato soup recipe.
Loaded Cheesy Bacon Cajun Potato Soup Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Loaded Cheesy Bacon Cajun Potato Soup Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
Gathering these simple ingredients is the first step to something wonderful. You probably have most of them in your pantry right now.
- 1/2 pound (8 slices) thick-cut bacon, chopped
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 1 large green bell pepper, diced
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 2 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 2 teaspoons Cajun seasoning (use a good brand, or make your own)
- 1 teaspoon smoked paprika
- 1 cup heavy cream or whole milk
- 3 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
- For serving: More shredded cheese, sliced green onions, extra bacon, sour cream
How to Make It Just Like Grandma Did
Follow these steps, and you’ll have a pot of pure comfort. Don’t rush the process. Good soup needs a little time and love.
- In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Leave about 3 tablespoons of the glorious bacon fat in the pot.
- Add the diced onion, celery, and bell pepper to the pot. Cook in the bacon fat, stirring often, until the vegetables are soft, about 8-10 minutes. Stir in the garlic and cook for one more minute until fragrant.
- Sprinkle the flour over the vegetables. Stir constantly and cook for about 2 minutes. This cooks the raw flour taste out and makes your roux. It will look pasty and clumpy, and that’s perfect.
- Slowly pour in the chicken broth, whisking constantly to smooth out any lumps from the roux. Bring the mixture to a gentle simmer.
- Add the diced potatoes, Cajun seasoning, and smoked paprika. Stir well. Let the soup simmer, uncovered, for 20-25 minutes. The potatoes should be tender when pierced with a fork.
- Use a potato masher to gently mash some of the potatoes right in the pot. This helps thicken the soup beautifully. You don’t want it smooth—just mash about a third of them.
- Reduce the heat to low. Stir in the heavy cream or milk. Then, add the shredded cheddar cheese, one handful at a time, stirring until melted before adding more.
- Taste the soup! This is the most important step. Add salt and black pepper as needed. Remember, the bacon and cheese are salty, so go easy at first.
- Ladle the hot soup into bowls. Top each serving with the reserved crispy bacon, more cheese, green onions, and a dollop of sour cream. Serve immediately with crusty bread.
My Tips for Perfecting This Classic
These little tricks make a big difference. They’re the kind of tips passed down from one home cook to another.
First, build your flavor base. Don’t skip cooking the onions, celery, and pepper until they’re truly soft. This sweetens them and builds a deep foundation for the whole soup.
Second, control the heat. Cajun seasoning can vary in spiciness. Start with the amount in the recipe. You can always add more at the end, but you can’t take it out.
Finally, don’t boil the soup after adding the cheese and cream. Keep it on low heat to just warm them through. Boiling can make the cheese grainy and the cream separate.
How to Store and Enjoy Later
This soup stores wonderfully, making it a fantastic make-ahead meal. Let it cool completely before storing.
Keep it in an airtight container in the fridge for up to 4 days. The flavors get even better the next day! Reheat it gently on the stove over low heat, stirring often.
You can also freeze it for up to 3 months. Freeze it before adding the cream and cheese for best texture. Thaw overnight in the fridge, reheat, and then stir in the cream and cheese just before serving.
Nutrition Notes
- This is a hearty, indulgent comfort food.
- For a lighter version, use milk instead of cream and reduce the cheese slightly.
- You can leave the potato skins on for extra fiber.
- Each serving is rich in protein from the bacon and cheese.
- As with all good things, enjoy it as part of a balanced diet.
Your Questions About This Classic Recipe
Here are answers to a few common questions I get about this family favorite.
Can I make this soup in a slow cooker?
You can! Cook the bacon and veggies on the stove first. Then, transfer everything (except the cream and cheese) to your slow cooker. Cook on low for 6-7 hours or high for 3-4. Stir in the cream and cheese at the very end.
What can I use instead of heavy cream?
Whole milk or half-and-half work just fine. The soup will be a little less rich, but still delicious. For a dairy-free option, try full-fat canned coconut milk. It adds a slight sweetness that pairs well with the Cajun spice.
My soup is too thick. How can I thin it?
No problem at all. Just stir in a little extra chicken broth or milk until it reaches your perfect consistency. Heat it through gently after adding the liquid.
I hope this recipe finds its way to your table on a chilly evening. There’s nothing quite like sharing a pot of homemade soup with the people you love. If you’re a fan of restaurant copycat recipes, this Outback-Style chicken bacon potato soup is another copycat favorite.
It’s more than just dinner. It’s a feeling of warmth, history, and simple joy. I’d love to hear about your own kitchen memories.
Did you add your own twist? What did your family think? Let me know in the comments below, and please leave a rating if you loved it!
