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 (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- parsley, chopped for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Stir occasionally to avoid sticking.
- Toss in the onion, celery, and red bell pepper, sautéing until softened, approximately 5 minutes.
- Stir in the minced garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Cook for another minute until fragrant.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are soft, stir in the heavy cream and cheddar cheese until melted and creamy. Adjust seasoning if necessary.
- Serve hot, garnished with chopped parsley.
Notes
This soup keeps well in the fridge for 3-4 days, making it great for meal prep. If you’re taking this soup to a gathering, keep it warm in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
- Diet: None