Heat a large pot or Dutch oven on the stove over medium heat. Cut up the 3 strips of bacon into 1 inch pieces. Cook in the pan until crispy making sure to stir frequently so it doesn’t stick. Remove bacon from pot and set aside. Discard all but 1 Tablespoon of the bacon grease
Add diced onion to the pot and sauté until soft roughly 3-4 minutes. Add the garlic and cook 1 more minute until your house smells delicious.
Add the diced potatoes to the pan and season with salt, pepper and the Cajun seasoning. I started out just sprinkling the Cajun seasoning with about 1 tsp but feel free to add as much or as little as you like.
Add the cream and chicken broth. Bring to boil and then simmer for 15-20 minutes until the potatoes can easily be pierced with a fork
Use an immersion blender to mash the potatoes in the soup. I like my soup to still have some bigger potato chunks so I didn’t blend the whole pot. If you don’t have an immersion blender you can use a regular blender or the potatoes should be soft enough you can use a potato masher.
Stir the soup well to incorporate all the blended potatoes into a creamy, thick soup. Top each bowl with your favorite toppings! I did bacon, sour cream and cheddar cheese.