Description
A creamy, spicy one-pot soup featuring andouille sausage, creamy potatoes, and cheddar cheese, perfect for weeknights or gatherings.
Ingredients
- 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, 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, cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- Heat the oil in a large soup pot over medium heat. Add the sliced andouille and cook until browned, then remove half and set aside.
- Add the diced onion, celery, and red bell pepper to the pot and sauté until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Toast the spices for a minute.
- Pour in chicken broth and add cubed potatoes. Bring to a simmer and cook until fork-tender, about 15 to 20 minutes.
- For a creamier texture, mash a cup of the potatoes in the pot.
- Stir in heavy cream and shredded cheddar, heating gently until cheese melts.
- Add the reserved sausage back to the pot and adjust seasoning to taste. Finish with chopped parsley before serving.
Notes
Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months. Reheat on low heat with added broth if thickened.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun