Zesty Potato Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 smoked sausage (13.5 ounces), sliced into thin rounds
02 -
1 tablespoon cooking oil
→ Vegetables
03 -
1/2 red bell pepper, diced small
04 -
1 rib celery, chopped into small pieces (about 1/2 cup)
05 -
1 large yellow onion, cut into small chunks (1 cup)
06 -
2 teaspoons minced fresh garlic
→ Soup Base
07 -
1 teaspoon Cajun-style seasoning
08 -
1/4 teaspoon ground cayenne pepper
09 -
1/2 teaspoon paprika for flavor
10 -
1/2 teaspoon ground black pepper
11 -
1/2 teaspoon coarse kosher salt
12 -
4 large potatoes, peeled and diced
13 -
4 cups chicken stock (960 ml)
14 -
1/2 cup heavy cream (119 g)
15 -
1 cup cheddar cheese, shredded (113 g)
16 -
Fresh parsley, roughly chopped for topping
# Instructions:
01 -
Heat up the oil in a big pot over medium heat. Toss in the sausage slices and stir every now and then until they're crispy and browned, which takes about 3-4 minutes. Take them out and set aside.
02 -
Use the same pot, still over medium, to sauté the onion, celery, and bell pepper until softened—this takes about 5-8 minutes. Add garlic at the end and cook for another minute.
03 -
Toss in the Cajun spices, salt, cayenne, paprika, pepper, chicken stock, and potato cubes. Lower the heat and let everything simmer for about 20-25 minutes until the potatoes are tender enough to pierce with a fork.
04 -
Put the sausage back into the pot. Stir in the whipping cream and shredded cheese. Let the soup warm through for about 5 minutes until the cheese melts and everything blends together.
05 -
Sprinkle the soup with freshly chopped parsley and enjoy it while it's still warm!
# Notes:
01 -
Turn down the heat level by using less Cajun spice, skipping cayenne, or switching to a milder sausage.
02 -
Keep leftovers sealed in the fridge for 3-4 days max.
03 -
Freeze any extras in containers that are safe for the freezer; thaw them out in the fridge before warming up.