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 chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup heavy whipping cream
- 1 cup mild cheddar cheese, shredded
- Chopped parsley for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add andouille sausage slices and cook until browned on both sides; remove and set aside.
- In the same pot, add diced onion, celery, red bell pepper, and minced garlic; sauté until vegetables are softened.
- Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper; cook for 1 minute to release flavors.
- Add chicken broth and cubed potatoes to the pot; bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 25 minutes.
- Return browned sausage to the pot and stir to combine.
- Stir in heavy whipping cream and shredded cheddar cheese; cook until cheese is melted and soup is heated through.
- Garnish with chopped parsley and serve hot.
Notes
For a creamier texture, use Yukon Gold potatoes instead of russet. Adjust the level of spiciness by varying the amount of Cajun seasoning and cayenne pepper. Browning the sausage before adding it enhances the flavor but can be skipped for convenience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Soup
- Cuisine: Cajun
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg