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Ingredients
Scale
- 1 tablespoon vegetable oil
- 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 minced garlic
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups chicken broth (960 g)
- 4 large russet potatoes, peeled and cubed
- ½ cup heavy whipping cream (119 g)
- 1 cup shredded mild cheddar cheese (113 g)
- Chopped parsley for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat and cook the andouille sausage until browned, then remove from pot.
- Sauté diced onion, celery, and red bell pepper until softened, then add minced garlic for an additional minute.
- Add Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Simmer until potatoes are fork-tender.
- Return the sausage to the pot and stir in heavy cream and shredded cheddar. Simmer for an additional 5 minutes.
- Garnish with chopped parsley before serving.
Notes
Adjust cayenne pepper to control spice level.
Blend a portion of the soup for a creamier texture if desired.
Use fresh herbs for garnish to enhance visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 900
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 40