Ingredients
- 1 lb Andouille sausage (or your favorite)
- 4 medium russet or Yukon Gold potatoes, diced
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 2 tablespoons Cajun seasoning
- Fresh parsley or green onions for garnish
Instructions
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the sausage and let it brown for about 5-7 minutes.
- Add chopped onions, celery, and bell peppers to the pot, sauté for another 5 minutes until tender. Add minced garlic during the last minute.
- Pour in the broth and add the diced potatoes along with the Cajun seasoning. Bring to a simmer for about 15-20 minutes until the potatoes are fork-tender.
- Lower the heat and stir in cream or milk, adjusting thickness as desired.
- Taste and season with salt and pepper. Serve hot, garnished with fresh herbs.
Notes
Consider adding a splash of hot sauce for extra heat or a squeeze of lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
- Diet: Carnivore