Description
A hearty and flavorful soup combining potatoes and andouille sausage, perfect for chilly days.
Ingredients
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
- 1 large onion, diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ red bell pepper, seeded and diced
- 2 teaspoons garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the sliced andouille sausage and cook until browned.
- Add the diced onion, celery, and red bell pepper to the pot and sauté until tender, about 5 minutes.
- Add the minced garlic and stir for an additional minute.
- Sprinkle in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Stir well.
- Pour in the chicken broth and bring to a boil. Once boiling, add the peeled and cubed potatoes.
- Reduce heat and let simmer until the potatoes are tender, roughly 15-20 minutes.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
Notes
For added thickness, mash some of the potatoes before adding the cream and cheese. Adjust spice level by adding more cayenne or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun