Ingredients
- 1 lb Smoked Sausage (Andouille recommended)
- 4 Medium Potatoes (Russet or Yukon Gold)
- 1 Sweet Yellow Onion
- 4 cloves Fresh Garlic
- 2 tbsp Cajun Seasoning
- 4 cups Chicken or Vegetable Broth
- 1/2 cup Heavy Cream or Milk
- 2 Green Onions (for garnish)
- Fresh Parsley (for garnish)
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add diced onions and sauté until translucent. Incorporate minced garlic and cook for another minute.
- Add sliced smoked sausage to the pot and cook until browned.
- Stir in diced potatoes, ensuring they are coated with the oils and spices. Sauté for a few minutes.
- Pour in the broth, add Cajun seasoning, and bring to a simmer. Cook for 20-25 minutes or until potatoes are tender.
- For a smoother texture, use an immersion blender to purée part of the soup, leaving some potato chunks.
- Stir in heavy cream (or milk) and simmer for a few more minutes. Adjust the seasoning if necessary.
- Ladle soup into bowls and garnish with sliced green onions and fresh parsley.
Notes
You can substitute the sausage for chicken or turkey sausage, or for a vegetarian option, use tofu or tempeh. Serve with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten-Free