Ingredients
Scale
- 1 lb Yukon Gold or russet potatoes, peeled and diced
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 1 bell pepper (red or green), chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1 cup andouille sausage, sliced
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream or half-and-half
- 1 tsp Cajun seasoning (adjust to taste)
- Salt and black pepper to taste
- Optional toppings: shredded cheddar cheese, chopped green onions, crispy bacon, sour cream
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, bell pepper, and celery. Sauté for 5–6 minutes until soft.
- Stir in garlic and sliced sausage. Cook for another 3–4 minutes, until sausage is browned and garlic is fragrant.
- Add diced potatoes, Cajun seasoning, and broth. Stir and bring to a boil.
- Reduce heat and let simmer for 20–25 minutes, or until potatoes are fork-tender.
- Use a potato masher or immersion blender to mash/blend a portion of the soup for a creamy texture.
- Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
- Simmer for an additional 2–3 minutes, then remove from heat.
- Ladle into bowls and garnish with your favorite toppings. Serve hot.
Notes
- For extra spice, add cayenne pepper or hot sauce.
- For a vegetarian version, omit the sausage and use veggie broth. Add beans or mushrooms for richness.
- To freeze, cool completely and store without the cream. Add cream after reheating.
- Goes great with cornbread, garlic toast, or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot, Stovetop
- Cuisine: Cajun / Southern
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 4g
- Sodium: 880mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 60mg