Ingredients
Sausage
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
Vegetables
- 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
Soup
- 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
- Cook Sausage: In a large pot over medium heat, heat the vegetable oil. Add the sliced andouille sausage and cook, stirring occasionally, until browned and slightly crispy, about 3-4 minutes. Remove the sausage from the pot and set aside on a plate or bowl.
- Sauté Vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables are softened and fragrant, about 5-8 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Spices and Broth: Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the peeled, cubed russet potatoes. Stir well to combine.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the potatoes are fork-tender and the flavors have melded together.
- Finish Soup: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Allow the soup to simmer for an additional 5 minutes, or until heated through and the cheese has melted completely.
- Garnish and Serve: Remove from heat, sprinkle chopped parsley on top for freshness, and serve the soup warm for a cozy and flavorful meal.
Notes
- For extra creaminess, you can partially mash some of the potatoes in the soup before adding the cream and cheese.
- If you prefer less heat, reduce or omit the cayenne pepper.
- Andouille sausage can be substituted with smoked sausage or chorizo for different smoky flavors.
- Use low-sodium chicken broth to control the salt content of the soup.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
