Description
A delightful comfort food featuring creamy, hearty flavors from Louisiana, with potatoes and smoky andouille sausage.
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 over medium heat, heat the vegetable oil. Stir in the sliced andouille sausage, cooking until browned, about 3-4 minutes. Remove from the pot and set aside.
- Add the diced onion, celery, and red bell pepper to the pot. Cook until softened, about 5-8 minutes. Add minced garlic and cook for 1 additional minute.
- Add Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Stir well to combine.
- Reduce heat to low and simmer for 20-25 minutes, or until potatoes are fork-tender.
- Return the cooked sausage to the pot, stir in heavy cream and cheese. Continue to simmer for 5 minutes until cheese melts.
- Ladle soup into bowls, garnish with parsley, and serve warm.
Notes
For a thicker soup, mash some of the cooked potatoes before adding cream. Adjust cayenne to control spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg