Some recipes just feel like a warm hug. For me, this classic Loaded Cheesy Bacon Cajun Potato Soup is one of them. It’s the kind of meal that fills your kitchen with the best smells and your belly with pure comfort, much like a classic loaded baked potato soup.
I remember my grandmother stirring a big pot of something just like this on cold afternoons. The sizzle of bacon, the creamy broth, and that gentle Cajun warmth. This recipe takes me right back to her kitchen every single time.
It’s a hearty chowder that wraps you up. We’re talking creamy potato soup loaded with cheese, crispy bacon, and just the right kick. It’s a bowl of nostalgia you can make any night of the week.
Recipe Overview
- Cuisine: American Comfort Food
- 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
This soup has deep roots in my family. My grandma was from Louisiana, and she knew how to make simple ingredients sing.
Her potato soup was always the base. But she’d often add a pinch of her special spice blend to “wake it up,” as she’d say. That was her little secret.
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
I’ve taken her base and added those flavors I loved from her gumbos. The result is this beautiful mash-up. It’s a creamy winter soup with a soulful, Southern heartbeat.
What Makes This the *Traditional* Way
The traditional way is all about building flavor in layers. You don’t just throw everything in a pot. You cook each part with care.
We start by rendering the bacon fat and using that to cook our veggies. That smoky bacon flavor gets into every bite. We also use a real roux as our thickener.
It’s a simple mix of butter and flour cooked until it’s golden. This gives the soup its rich, velvety body that you just can’t get from a can or a cornstarch slurry. For another take on a rich, cheesy base, you might enjoy this cheesy chicken bacon potato soup.
The Classic Ingredients (No Fancy Stuff!)
Good, simple food starts with good, simple ingredients. Here’s what you’ll need to make this comfort food classic.
- 1 lb thick-cut bacon, chopped
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 2 1/2 lbs russet potatoes, peeled and cubed
- 1 cup heavy cream or whole milk
- 3 cups shredded sharp cheddar cheese
- 1 tbsp Cajun seasoning (adjust to taste)
- 1 tsp smoked paprika
- Salt and black pepper to taste
- For serving: Sliced green onions, extra cheese, sour cream
How to Make It Just Like Grandma Did
Follow these steps, and you’ll have a pot of pure comfort ready in no time. The key is to take it slow and let the flavors come together.
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon, leaving the drippings in the pot. Set the bacon aside on a paper towel-lined plate.
- Add the diced onion and celery to the bacon fat. Cook for 5-7 minutes, until soft and fragrant. Stir in the minced garlic and cook for one more minute.
- Sprinkle the flour over the vegetables. Stir constantly and cook for about 2 minutes to make your roux. It should smell a bit nutty and look pasty.
- Slowly pour in the chicken broth, whisking constantly to avoid any lumps. Bring the mixture to a gentle simmer.
- Add the cubed potatoes, Cajun seasoning, and smoked paprika. Give it a good stir. Let it simmer, uncovered, for 20-25 minutes, or until the potatoes are very tender.
- Use a potato masher to gently mash some of the potatoes right in the pot. This makes the soup extra thick and creamy. You can mash as much or as little as you like.
- Reduce the heat to low. Stir in the heavy cream and most of the cooked bacon (save some for topping!). Let it warm through for about 5 minutes.
- Turn off the heat. Gradually stir in the shredded cheddar cheese until it’s all melted and smooth. Taste and add salt and pepper as needed.
- Ladle the soup into bowls. Top with the reserved crispy bacon, green onions, extra cheese, or a dollop of sour cream. Serve immediately.
My Tips for Perfecting This Classic
Every family has their little tricks. Here are mine to make sure your soup turns out perfect every single time.
First, taste your Cajun seasoning before you add it. Some blends are saltier or spicier than others. Start with a tablespoon and add more after the cheese melts if you want more kick.
Second, don’t rush the roux. Let the flour and fat cook for a full two minutes. This cooks out the raw flour taste and gives your soup a deeper, richer flavor base.
How to Store and Enjoy Later
This soup makes fantastic leftovers. The flavors get even better the next day as they sit together.
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove over low heat, stirring often.
If the soup thickens too much in the fridge, just add a splash of broth or milk when you reheat it. I don’t recommend freezing this soup, as the dairy can separate and become grainy.
Nutrition Notes
This is a rich, hearty comfort food. Here’s a basic look at what’s in a serving. Remember, these are just estimates.
- Calories: ~550
- Protein: 22g
- Carbohydrates: 35g
- Fat: 35g
- Saturated Fat: 18g
- Fiber: 3g
Your Questions About This Classic Recipe
Here are answers to a couple of common questions I get about this family favorite.
Can I make this soup less spicy for my kids?
Absolutely! The spice level is totally in your control. Just use a mild Cajun seasoning or even just a pinch of paprika and garlic powder instead. You can always add hot sauce to individual bowls for the adults.
What’s the best potato to use for potato soup?
For the creamiest, most traditional texture, you want starchy potatoes. Russets are the classic choice. They break down a bit and help thicken the soup, giving it that perfect, hearty body.
Can I use pre-shredded cheese?
You can, but for the smoothest melt, I always recommend shredding a block of cheese yourself. Pre-shredded cheese has anti-caking agents that can sometimes make the sauce a little grainy. A block of sharp cheddar melts like a dream.
I hope this recipe finds its way to your table on a chilly evening. There’s nothing quite like a bowl of this rich, cheesy soup to make everything feel right. If you love restaurant-style versions, you should try this Loaded Outback potato soup recipe.
It’s more than just dinner. It’s a warm memory in a bowl, waiting to be shared. I’d love to hear if this brings as much comfort to your home as it does to mine.
Let me know your own memories of this dish in the comments below! And if you make it, please come back and give it a rating.
