This recipe was the result of an experiment, as usual. I wanted to make potato soup for the whole family, but I just have a hard time sticking to recipes that I find, not to mention, I like a lot of meat in my soups. So, I originally planned to make this potato soup recipe, but I changed it quite a bit.
This soup is actually more of a Cajun version. I was born in Lafayette, LA to a mother who passed down gumbo and other Cajun recipes that are my favorite recipes to cook (I will be adding a gumbo recipe soon). But my uncle, who was raised in southern LA, made a soup just like this, although I don’t know the name of it. I actually did not realize I was replicating it until my mom told me that it tasted just like his! So, Cajun potato soup, meat lover’s potato soup; whatever you would like to call it, here is a nice fall/winter soup to enjoy in this cold weather!
A few helpful notes: I did forget to add the onion in the picture, so please don’t leave that out of your ingredients list! It will change the flavor. Also, if you are making this for the whole family, try adding a little more rice milk for the little ones (you can add it in their bowl). It makes it more “creamy” and a little more sweet. My daughter LOVES it this way; she loves the “juice”!
- 2 TBS avocado oil
- 4 cups chicken broth
- 1/3 cup GF all-purpose flour (I use a garbanzo flour mix)
- 1 large yellow onion, chopped
- 2 large carrots, chopped
- 5 small stalks (or 3 large stalks) of celery, chopped
- 1/2 teaspoon sea salt
- 5 cloves minced garlic
- 8 half slices of bacon (4 long slices straight from the package), cooked lightly and cut into small pieces
- 6 medium/large red potatoes, chopped into small cubes
- 1 lb ground turkey sausage, cooked and drained
- 3 cups original, enriched rice milk
- 1 bunch of green onions, thinly chopped
- a pinch of saffron
- 1/2 teaspoon basil
- 1/2 teaspoon of sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Heat a large skillet over medium high heat for at least 1 minute. Add the avocado oil and heat for another minute.
Meanwhile, mix the flour with 1/2 cup of chicken broth and set aside.
Add the onions, carrots, and celery and 1/2 teaspoon of salt** to the heated skillet. Saute for at least 10 minutes, until the vegetables are softened and the onions translucent.
Now add the minced garlic and bacon pieces and saute for about 3 minutes, until the garlic sends off a nice aroma and the fat begins to seep out of the bacon.
Add the potatoes, turkey sausage, the remaining chicken broth, the rice milk, the chicken broth/flour mixture*, and the seasonings.
Give the soup a good stir and bring to a boil. Reduce heat to medium-low and cook uncovered for about 20 minutes, or until potatoes are tender, stirring occasionally.
* The original recipe says to add the flour mixture after the potatoes cook. I made this in a hurry and accidentally added it first, but the soup came out really good, so for this recipe you will want to add it with the rest of the chicken broth and let it all cook together.
** There will be a total of at least 1 teaspoon of salt. Some added to the vegetables and some with the seasonings. You can also add more to taste. The sea salt that I use is very flavorful, so I do not need to use as much as I would if I were using regular iodized salt. If you are using regular salt, you will need to add more.