Description
A creamy, flavorful potato soup with a Cajun kick, featuring andouille sausage and a blend of vegetables for a hearty meal.
Ingredients
Units
Scale
Main Ingredients
- 12 ounces Andouille sausage, sliced into coins (Can substitute with kielbasa or smoked sausage.)
- 2 tablespoons Butter or oil for browning (Use for browning the sausage.)
- 1 medium Onion, chopped (Adds flavor base.)
- 2 sticks Celery, chopped (Classic trio with onion and bell pepper.)
- 1 medium Bell pepper, chopped (Adds color and sweetness.)
- 3 cloves Garlic, minced (Cook briefly to enhance flavor.)
- 4 cups Potatoes, peeled or unpeeled, diced (Yukon Gold or Russet recommended.)
- 4 cups Chicken broth (or stock) (Use low sodium if preferred.)
- 2 teaspoons Cajun seasoning (Adjust for spice preference.)
- 1 cup Heavy cream or half and half (Add for creaminess.)
- 1 cup Cheddar cheese, shredded (Stir in at the end for creaminess.)
- to taste Salt and black pepper (Season as required.)
- for serving Green onions or parsley, chopped (For topping.)
Instructions
Cooking Steps
- Brown the sliced andouille sausage in a large pot over medium heat. Scoop it out and leave a little fat in the pot.
- Add the chopped onion, celery, and bell pepper to the pot. Cook until softened, then add the minced garlic and cook for another 30 seconds.
- Stir in the Cajun seasoning. Then add broth and diced potatoes. Bring to a gentle boil, then lower to a simmer until potatoes are tender.
- Mash some of the potatoes directly in the pot for a thicker texture, then add the browned sausage back in.
- Stir in heavy cream and shredded cheddar cheese, taste, and adjust seasoning as necessary.
Notes
Fantastic flavor improves the next day. To freeze, leave out cream and cheese until reheating to avoid separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American, Cajun
Nutrition
- Calories: 400
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
