Description
A hearty and creamy potato soup with a spicy kick from Andouille sausage, perfect for chilly evenings.
Ingredients
Scale
- 1 pound Andouille sausage, sliced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 4 cups potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup green onions, chopped (for garnish)
- 1 cup shredded cheddar cheese
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the sliced Andouille sausage and cook until browned, about 5 minutes.
- Remove the sausage from the pot and set aside.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes until tender.
- Stir in the minced garlic and cook for an additional minute.
- Add the cubed potatoes, then pour the chicken broth over it and bring to a boil.
- Reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
- Use a potato masher to mash some of the potatoes for a creamy texture.
- Stir in the heavy cream, Cajun seasoning, and thyme. Return the sausage to the pot and mix well.
- Heat through for another 5-10 minutes, then season with salt and pepper.
- Serve hot, garnished with green onions and cheddar cheese.
Notes
This soup improves in flavor when made ahead of time. Feel free to add more vegetables or adjust the spice level to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg