Cajun Potato Soup

In a large pot or Dutch oven over medium-high heat, add the chopped bacon and sliced smoked sausage.

Cook until the bacon is crispy and the sausage is browned, about 8-10 minutes.

Remove the cooked bacon and sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the butter to the pot and allow it to melt into the grease.

Add the diced onions and sauté until softened, about 5-7 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the all-purpose flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste and form a roux.

Add the cubed potatoes to the pot, followed by the chicken broth, heavy whipping cream, and whole milk. Stir to combine.

Season the soup with garlic powder, onion powder, Cajun seasoning, black pepper, dried parsley, and salt to taste. Stir well.

Bring the soup to a simmer, then cover and cook until the potatoes are fork-tender, about 20-25 minutes.

Once the potatoes are tender, use a potato masher to gently mash a few of them directly in the pot. This will help thicken the soup.

Cover the pot again and let it continue to cook on low for another 30 minutes to allow the flavors to meld.

Stir the cooked bacon and sausage back into the soup.

Stir in the sliced green onions.

Serve hot, garnished with shredded cheddar cheese and additional green onions if desired.