Ingredients
Scale
- 1 lb Andouille sausage, sliced into rounds
- 2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil or butter
- Salt and black pepper to taste
- Fresh green onions and shredded cheddar cheese for garnish
Instructions
- Step 1: Brown the Sausage
Heat the olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced Andouille sausage and cook for 5–7 minutes until the edges are browned and crispy. Use a slotted spoon to remove the sausage from the pot and set it aside on a plate, leaving the rendered fat in the pan for extra flavor. - Step 2: Sauté the Aromatics
In the same pot, add the diced onion, bell pepper, and celery. Sauté these vegetables for about 5 minutes until they soften and the onion becomes translucent. Stir in the minced garlic, Cajun seasoning, and smoked paprika. Cook for another 60 seconds until the spices become fragrant, being careful not to burn the garlic. - Step 3: Simmer the Soup
Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15–20 minutes, or until the potatoes are fork-tender. If you prefer a thicker soup, use a potato masher to lightly crush a few of the potato chunks directly in the pot. - Step 4: Add Cream and Finish
Stir the browned sausage back into the pot. Pour in the heavy cream and stir well to combine. Let the soup simmer uncovered for another 5 minutes to allow the flavors to meld and the broth to thicken slightly. Taste and adjust the salt and pepper if necessary. Serve hot in bowls topped with fresh green onions and a sprinkle of cheddar cheese.
- Cook Time: 45 minutes