Description
A creamy and flavorful soup featuring andouille sausage and hearty potatoes, infused with Cajun spices for a comforting meal.
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
- Heat the vegetable oil in a large pot over medium heat.
- Add sliced andouille sausage and cook until browned, roughly 5-7 minutes.
- Stir in diced onion, celery, and red bell pepper. Sauté until tender, 3-5 minutes.
- Add minced garlic, Cajun seasoning, kosher salt, black pepper, paprika, and cayenne. Cook for another minute until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the cubed potatoes and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Reduce heat to low and stir in heavy whipping cream and shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning, if necessary.
- Garnish with chopped parsley before serving.
Notes
For a milder version, reduce the cayenne pepper. This soup tastes even better the next day as the flavors continue to develop.
