Ingredients
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 1 lb Andouille or smoked sausage, sliced
- 1 large onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- Fresh parsley or green onions for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions, bell pepper, and minced garlic. Sauté until fragrant and vegetables soften.
- Add sliced sausage to the pot and cook until browned.
- Stir in peeled and diced potatoes. Pour in broth, ensuring potatoes are submerged. Bring to a boil, then reduce to a simmer.
- Stir in Cajun seasoning, adjusting to taste.
- Let the soup simmer for 15-20 minutes, or until potatoes are fork-tender.
- For a thicker soup, puree a portion with an immersion blender or mash some potatoes.
- Stir in heavy cream and heat through, tasting for seasoning.
- Ladle soup into bowls and garnish with fresh herbs.
Notes
For a lighter version, swap heavy cream for milk. You may substitute sausage with turkey sausage or tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Cajun
- Diet: Omnivore