Cajun Potato Soup

Ingredients

• Sausage
• 1 tablespoon vegetable oil
• 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
• Vegetables
• 1 large onion, diced (about 1 cup)
• ½ cup diced celery, about 1 rib
• ½ red bell pepper, seeded, diced
• 2 teaspoons garlic, minced
• Soup
• 1 teaspoon Cajun seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 4 cups (960 g) chicken broth
• 4 large russet potatoes, peeled, cubed
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) mild cheddar cheese, shredded
• parsley, chopped for garnish

Directions

1. Sausage
2. To a large pot and over medium heat, add the oil. Once hot, add the sausage and cook, stirring occasionally until browned, about 3-4 minutes. Remove the sausage from the pan and set aside on a plate or in a bowl while you prepare the rest of the soup.
3. Vegetables
4. To the same pot over medium heat, add the onion, celery, and bell pepper. Cook until softened, about 5-8 minutes. Add garlic and cook for 1 more minute.
5. Soup
6. To the pot, add Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes. Reduce heat. Simmer for 20-25 minutes, or until the potatoes are fork-tender.
7. Return the sausage to the pot and add in heavy cream and shredded cheese. Let the soup simmer for an additional 5 minutes, or until everything is heated through and the cheese is melted.
8. Garnish with parsley. Serve warm.

Nutrition

Calories: 490