Description
A creamy and satisfying potato soup with a spicy Cajun kick, perfect for a comforting meal any night of the week.
Ingredients
- 2 tablespoons Vegetable Oil
- 13.5 ounces Andouille Sausage
- 1 large Onion, diced
- 0.5 cups Celery, diced
- 0.5 pieces Red Bell Pepper, 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
- Heat the oil in a large pot over medium heat and brown the sausage slices.
- Remove half the sausage to a plate and leave the rest in the pot.
- Add the diced onion, celery, and red bell pepper. Sauté until the onion is translucent.
- Stir in the garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne, and toast for 30 seconds.
- Pour in the chicken broth and scrape up any brown bits from the pot.
- Add the cubed potatoes and increase heat to bring to a simmer. Cover and cook until tender, about 12-15 minutes.
- Mash some of the potatoes for texture, or blend a portion for a smoother consistency.
- Reduce heat to low, stir in the heavy cream, and warm gently without boiling.
- Add the reserved sausage back to the pot, taste, and adjust seasoning.
- Serve hot with cheddar cheese on the side and garnish with parsley.
Notes
Feel free to adjust the spiciness and seasonings to your liking. This recipe is forgiving and allows for improvisation.