# What You’ll Use:
→ Vegetables and Aromatics
01 - 4 cups Yukon Gold or red potatoes, diced
02 - 1 cup onions, chopped
03 - 1 cup bell peppers, chopped
04 - 1 cup celery, chopped
05 - 3 cloves garlic, minced
→ Protein
06 - 12 oz andouille sausage, sliced into bite-sized pieces
→ Liquids and Dairy
07 - 4 cups chicken broth (gluten free if needed)
08 - 1 cup heavy cream or half and half
→ Fats and Oils
09 - 2 tablespoons butter
10 - 1 tablespoon olive oil
→ Seasonings and Garnish
11 - 2 tablespoons Cajun seasoning
12 - Salt and black pepper, to taste
13 - Sliced green onions or chives, for garnish
14 - Optional: shredded cheese, crispy bacon bits, sour cream, chopped fresh parsley
# How-To:
01 - Dice potatoes into 1/2-inch cubes. Chop onions, bell peppers, and celery into uniform pieces. Mince garlic cloves. Slice andouille sausage into 1/4-inch rounds.
02 - Heat butter and olive oil in a large soup pot over medium heat. Add andouille sausage slices and cook for 3–4 minutes until browned and fragrant. Remove sausage with a slotted spoon and set aside, leaving rendered fat in pot.
03 - Add onions, bell peppers, and celery to the pot. Sauté for 5–7 minutes until vegetables are softened and onions are translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Return browned sausage to the pot. Sprinkle Cajun seasoning evenly over ingredients and stir to coat thoroughly, allowing spices to bloom for 1 minute.
05 - Add diced potatoes and chicken broth to the pot. Increase heat to bring mixture to a boil, then reduce to medium-low and simmer uncovered for 15–20 minutes until potatoes are fork-tender.
06 - Use an immersion blender to partially puree the soup directly in the pot, blending for 10–15 seconds to break down some potatoes while leaving chunks for texture. Alternatively, transfer 2 cups of soup to a blender, puree until smooth, and return to pot.
07 - Pour in heavy cream or half and half, stirring gently to incorporate. Reduce heat to low and warm through for 2–3 minutes without bringing to a boil to prevent curdling. Taste and adjust seasoning with salt, pepper, or additional Cajun seasoning as needed.
08 - Ladle hot soup into serving bowls. Garnish generously with sliced green onions or chives. Add optional toppings such as shredded cheese, crispy bacon bits, sour cream, or fresh parsley as desired. Serve immediately.
