Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound smoked andouille sausage, sliced into ¼-inch rounds
- 2 tablespoons butter
- 1 medium onion, diced
- 3 celery stalks, finely diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 4 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 ½ pounds russet potatoes, peeled and cubed
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, grated
- Fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced andouille sausage and cook until browned on both sides. Remove sausage and set aside.
- In the same pot, melt butter. Add diced onion, celery, red bell pepper, and garlic. Sauté until vegetables are softened, about 5 minutes.
- Stir in Cajun seasoning, dried oregano, and Worcestershire sauce. Cook for 1 minute to release flavors.
- Sprinkle flour over the vegetables and stir well to combine. Cook for 2 minutes to remove raw flour taste.
- Gradually whisk in chicken broth, ensuring no lumps form. Bring to a boil.
- Add peeled and cubed potatoes to the pot. Reduce heat to a simmer and cook until potatoes are fork-tender, about 25-30 minutes.
- Return browned sausage to the pot. Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped fresh parsley before serving.
Notes
For a creamier texture, use Yukon Gold potatoes instead of russet. Adjust the Cajun seasoning to control the spice level. Browning the sausage adds extra flavor but can be skipped for a quicker version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Soup
- Cuisine: Southern
Nutrition
- Calories: 690
- Sugar: 5g
- Sodium: 1100mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg