Ingredients
- 1 tablespoon oil
- 1 pound smoky sausage (such as andouille)
- 3 cups Yukon Gold or Russet potatoes, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup mixed bell peppers, diced
- 4 cups low sodium chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (or to taste)
- Fresh herbs (chopped green onions or parsley) for garnish
Instructions
- Sauté the sausage in a large soup pot with oil until browned and crispy; remove and set aside.
- Add the onions and bell peppers to the pot, sautéing until soft and fragrant, about 5-7 minutes. Stir in the garlic.
- Incorporate the diced potatoes, stirring to combine. Cook for another 2 minutes.
- Pour in the broth and return the sausage to the pot. Bring to a boil, then reduce heat to a simmer for 15-20 minutes until potatoes are tender.
- Incorporate the cream and season with Cajun seasoning, paprika, and cayenne. Simmer for an additional 5 minutes to meld flavors.
- Finish by garnishing with fresh herbs and serve hot with crusty bread.
Notes
Adjust spice levels according to preference. For a lighter version, use turkey sausage or plant-based substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten-Free