- Course: Appetizers
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
- Add to Recipe Box
Potatoes are definitely America’s favorite vegetable. And, of course, Cajuns are no exception.
- 8 slices of thick season bacon, cut into 1 inch then fried until crisp
- 5 large red Irish potatoes
- 1 large onion chopped
- 1 pint Half n Half
- 1 can cream of corn
- 2 cans cream of potato soup
- 8 ounces cheddar cheese, grated
- black pepper, red pepper to taste
Fry bacon until crisp. Remove bacon and bacon oil from pan leaving just enough to sauté one large onion.
In a separate pot add the diced red potatoes and cover with water until one inch above the potatoes. Boil until tender. Drain the water and mash the potatoes, leaving chunks according to taste.
Add a half-and-half, cream corn, cheese and cream of potato soup and cook until cheese is melted, stirring constantly to avoid scorching. Season to taste with black pepper are red pepper or both.
Put the fried bacon into the mixture and simmer for 10 more minutes. Garnish with onion tops. If the soup is too thin, you may potato flakes to thicken.