Spicy, creamy soup with potatoes, sausage, and Cajun spices for a cozy, flavorful meal.
# What You’ll Need:
→ Meats
01 - 1 tablespoon vegetable oil
02 - 380 g andouille sausage, cut into 0.5 cm rounds
→ Vegetables & Aromatics
03 - 1 large onion, diced (about 1 cup)
04 - 120 ml diced celery (about 1 rib)
05 - 1/2 red bell pepper, seeded and diced
06 - 2 teaspoons garlic, minced
→ Spices & Seasonings
07 - 1 teaspoon Cajun seasoning
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon paprika
11 - 1/4 teaspoon cayenne pepper
→ Soup Base & Dairy
12 - 960 ml chicken broth
13 - 4 large russet potatoes, peeled and cubed
14 - 120 ml heavy whipping cream
15 - 113 g mild cheddar cheese, shredded
→ Garnish
16 - Chopped fresh parsley
# How to Make It:
01 - Heat vegetable oil in a large pot over medium heat. Add sliced andouille sausage and cook, stirring occasionally, for 3–4 minutes until browned. Remove sausage and set aside.
02 - In the same pot, add diced onion, celery, and red bell pepper. Cook over medium heat for 5–8 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
03 - Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in chicken broth and add cubed potatoes. Reduce heat and simmer for 20–25 minutes until potatoes are fork-tender.
04 - Return browned sausage to the pot. Add heavy cream and shredded cheddar cheese. Simmer for another 5 minutes, stirring occasionally, until the cheese melts and the soup is thoroughly heated.
05 - Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with chopped fresh parsley. Serve warm.
