Ingredients
Scale
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, 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, cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- parsley, chopped for garnish
Instructions
- Sausage: Heat vegetable oil in a large pot over medium heat. Add the sausage and cook, stirring occasionally, until browned (3–4 minutes). Remove the sausage and set aside.
- Vegetables: In the same pot, add onion, celery, and red bell pepper. Cook for 5–8 minutes until softened. Add garlic and cook for 1 more minute.
- Soup: Stir in Cajun seasoning, salt, black pepper, paprika, and cayenne. Add chicken broth and cubed potatoes. Simmer for 20–25 minutes, or until potatoes are fork-tender.
- Return sausage to the pot and stir in heavy cream and cheddar cheese. Simmer for 5 minutes, until cheese melts and soup thickens.
- Garnish with parsley and serve warm.
Notes
- Adjust spice level by adding more or less cayenne or Cajun seasoning to taste.
- For extra creaminess, mash some of the potatoes before serving.
- Leftovers can be stored in the fridge for up to 4 days; reheat gently with a splash of broth or milk.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun / American