Description
A creamy and spicy potato soup featuring Andouille sausage, perfect for cozy nights and gatherings.
Ingredients
Scale
- 2 tablespoons Vegetable Oil
- 13.5 ounces Andouille Sausage
- 1 large Onion, diced (about 1 cup)
- 0.5 cups Celery, diced (1 rib)
- 0.5 pieces Red Bell Pepper, seeded and diced
- 2 teaspoons Garlic, minced
- 1 teaspoon Cajun Seasoning
- 0.5 teaspoon Kosher Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Paprika
- 0.25 teaspoon Cayenne Pepper
- 4 cups Chicken Broth
- 4 large Russet Potatoes, peeled and cubed
- 0.5 cups Heavy Whipping Cream
- 1 cup Mild Cheddar Cheese
- Parsley for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced Andouille sausage and sauté until browned.
- Add the onion, celery, and red bell pepper to the pot. Sauté for 5-7 minutes until softened.
- Stir in the minced garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne pepper and cook for about a minute.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until the potatoes are tender.
- Stir in the heavy whipping cream and heat through. Optionally, use a potato masher to break down some potatoes for a thicker consistency.
- Ladle the soup into bowls, top with mild cheddar cheese and parsley, and serve hot.
Notes
For a milder soup, substitute Andouille sausage with kielbasa or turkey sausage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg