Description
A rich and creamy potato soup infused with smoky Andouille sausage and a kick of Cajun spices, perfect for cozy gatherings.
Ingredients
Scale
- 4 large potatoes, diced
- 1 cup Andouille sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Green onions for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened and aromatic, about 5 minutes.
- Add the sliced Andouille sausage and cook until beautifully browned, about another 5–7 minutes.
- Stir in the diced potatoes and Cajun seasoning, mixing well to coat everything.
- Pour in the chicken broth, raise the heat to a boil, then reduce and simmer for 15–20 minutes until the potatoes are tender.
- Use a potato masher to partially mash some of the potatoes for creaminess while keeping some chunks.
- Stir in the heavy cream and let simmer for an additional 5 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh green onions.
Notes
This soup can be made in advance and refrigerated for up to three days. For freezing, omit the cream until reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg