- Sausage:
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
- Vegetables:
- 1 large onion, diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ red bell pepper, seeded, diced
- 2 teaspoons garlic, minced
- Soup Base:
- 1 teaspoon Cajun seasoning
- 1 teaspoon Mrs. Dash Garlic and Herb
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1/2 teaspoon Garlic Powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups (960 g) spicy chicken broth
- 4 large russet potatoes, peeled, cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Directions:
- In a large pot heat the sausage and cook, stirring occasionally, until browned, about 3-4 minutes.
- Remove the sausage and set it aside.
- In the same pot, add the onion, celery, and bell pepper and extra olive oil, if needed.
- Cook until softened, about 5-8 minutes. Add garlic and cook for 1 additional minute.
- Add the Cajun seasoning, salt, black pepper, paprika, cayenne pepper, other seasonings, chicken broth, and potatoes to the pot.
- Reduce heat and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
- Return the sausage to the pot, adding in the heavy cream and shredded cheese.
- Simmer for an additional 5 minutes or until everything is heated through and the cheese is melted.
- Garnish with chopped parsley and serve warm.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
