Description
A rich and creamy soup combining the earthy essence of potatoes and the smokiness of andouille sausage, perfect for chilly evenings.
Ingredients
Scale
- 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, about 5 minutes.
- Stir in diced onions, celery, red bell pepper, and garlic. Cook for another 4-5 minutes until the vegetables soften.
- Add the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Mix well and let the spices bloom for about a minute.
- Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to simmer. Cover and cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Stir in the heavy whipping cream and shredded cheddar cheese until fully melted and creamy. Adjust seasoning if necessary, and garnish with chopped parsley before serving.
Notes
Use quality sausage for the best flavor and consider blending a portion for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 535
- Sugar: 3g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 100mg