Cajun Potato Soup with Sausage (Print Version)
# Ingredients:
→ Main Components
01 -
13.5 ounces fully cooked andouille sausage links, cut into 1/4-inch slices
02 -
2 tablespoons butter
03 -
2 tablespoons olive oil
04 -
3 garlic cloves, minced
05 -
1/2 teaspoon crushed red pepper flakes
→ Vegetables
06 -
1 medium onion, chopped
07 -
1 medium sweet red pepper, chopped
08 -
1 celery rib, chopped
→ Seasonings and Base
09 -
1 carton (32 ounces) chicken broth
10 -
3 teaspoons Cajun seasoning
11 -
1/2 teaspoon smoked paprika
12 -
1/4 teaspoon kosher salt
→ Potatoes and Dairy
13 -
4 large russet potatoes, peeled and cut into 1-inch cubes
14 -
1 cup heavy whipping cream
15 -
3/4 cup shredded cheddar cheese
16 -
1/4 cup grated Parmesan cheese
17 -
1/4 cup chopped fresh parsley
# Instructions:
01 -
In a Dutch oven over medium heat, cook and stir sausage until edges are lightly browned, 3-5 minutes. Remove sausage to a bowl.
02 -
In the same pan, melt butter and heat oil over medium heat. Add garlic and pepper flakes; cook and stir for 1 minute. Add onion, red pepper, and celery. Cook and stir until vegetables are softened, 5-7 minutes.
03 -
Stir in broth, Cajun seasoning, paprika, and salt. Bring to a boil. Add potatoes. Reduce heat; simmer, uncovered, until potatoes are tender, 15-18 minutes.
04 -
Reduce heat to low. Stir in cream, cheddar cheese, and Parmesan cheese until cheese is melted. Add sausage and parsley. Heat through. If desired, serve with additional parsley.
# Notes:
01 -
For an extra garnish, sprinkle chopped fresh parsley over each serving.