Cajun Potato Soup - Kraft Recipes Top
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Cajun Potato Soup

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Make It

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  • Microwave potatoes until done; set aside.
  • In a 4-6 quart saucepan, brown bacon on medium heat; add onion and saute until translucent or slightly golden. If adding sherry, add just enough to deglaze pan. Cook until the sherry reduces and starts to coat spoon. Cut up one of the potatoes into 1 inch pieces and add to the pot, season with spices; stir frequently, until potatoes begin to brown and fall apart. Lightly mash potato with hand masher. Add chicken broth and bay leaves; reduce to a simmer and cover. Cook about 10-15 minutes.
  • Cut remaining potatoes into small 1 inch pieces and add to the soup; stir and cook on medium heat until it begins to boil. Add cream cheese, stirring until melted and blended. Slowly add half-and-half to your liking (more if you like creamier soup) and cook until heated through. Remove bay leaves. Serve with shredded cheddar or Swiss cheese, if desired.

Special Equipment Needed


Liquid measurements (chicken broth and half-and-half) can be adjusted to your tastes and preferences; if you like creamier soup, add less chicken broth and more half-and-half; if you prefer a thinner, more "broth" type soup, you can delete the half-and-half altogether. Fat free half-and-half works just as well as regular, as does evaporated skimmed milk. Variation: instead of bacon, use 1/2 pound of andouille sausage, or smoked sausage, nickel sliced into 1/2 inch pieces.

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