Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 6 cups chicken broth
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup milk
- 1/2 cup sour cream
- 4 slices turkey turkey turkey bacon, cooked and crumbled
- 2 tablespoons chopped fresh chives, for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and bell pepper and cook until softened, about 5-7 minutes.
- Add garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using) to the pot and cook for 1 minute more, stirring constantly.
- Pour in chicken broth and add potatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Carefully transfer about 2 cups of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.
- Stir in milk and sour cream. Heat gently, being careful not to boil. Season with salt and pepper to taste.
- Ladle into bowls and garnish with crumbled turkey turkey turkey bacon and fresh chives. Serve hot.
Notes
For a thicker soup, mash some of the potatoes with a fork before blending. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute vegetable broth for chicken broth for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg