# What You'll Need:
→ Vegetables and Aromatics
01 - 4 cups Yukon Gold or red potatoes, diced into ½-inch pieces
02 - 1 cup yellow onions, chopped
03 - 1 cup mixed bell peppers, chopped
04 - 1 cup celery stalks, chopped
05 - 3 cloves garlic, minced
→ Protein
06 - 12 oz andouille sausage, sliced into ¼-inch rounds
→ Liquids and Dairy
07 - 4 cups chicken broth, gluten-free verified
08 - 1 cup heavy cream or half-and-half
→ Fats and Oils
09 - 2 tablespoons unsalted butter
10 - 1 tablespoon extra virgin olive oil
→ Seasonings and Garnish
11 - 2 tablespoons Cajun seasoning blend
12 - Kosher salt and freshly ground black pepper to taste
13 - ¼ cup sliced green onions or chives for garnish
14 - Optional: shredded sharp cheddar cheese, crispy bacon bits, sour cream, fresh parsley
# Directions:
01 - Dice potatoes into uniform ½-inch pieces for even cooking. Chop onions, bell peppers, and celery into ¼-inch dice. Mince garlic finely. Slice andouille sausage into ¼-inch rounds. Keep ingredients separated for staged cooking.
02 - Heat butter and olive oil in a large soup pot or Dutch oven over medium heat. Add sliced andouille sausage in a single layer. Brown for 3-4 minutes until edges are caramelized and fat renders. Remove sausage with slotted spoon, leaving rendered fat in pot. Set sausage aside.
03 - Add onions, bell peppers, and celery to the pot with remaining sausage fat. Sauté over medium heat for 5-7 minutes, stirring occasionally, until vegetables soften and onions turn translucent. Add minced garlic and stir constantly for 30 seconds until fragrant but not browned.
04 - Return browned sausage to the pot. Sprinkle Cajun seasoning evenly over ingredients, stirring thoroughly to coat vegetables and sausage. Cook for 1 minute to toast spices and release essential oils.
05 - Add diced potatoes and pour in chicken broth. Increase heat to high and bring to a rolling boil. Immediately reduce heat to medium-low, maintaining a gentle simmer. Cook uncovered for 15-20 minutes until potatoes are fork-tender. Taste broth and adjust with salt if needed.
06 - Remove pot from heat. Insert immersion blender and pulse 4-5 times to partially puree soup, leaving visible potato chunks for texture. Alternatively, transfer 2 cups soup to a blender, blend until smooth, and return to pot. Do not over-blend.
07 - Place pot over low heat. Stir in heavy cream or half-and-half gradually. Warm gently for 2-3 minutes until heated through, but do not boil to prevent cream from separating. Adjust final seasoning with additional Cajun spice, salt, or pepper as desired.
08 - Ladle hot soup into warmed bowls. Garnish generously with sliced green onions or chives. Add optional toppings: shredded cheddar cheese, crispy bacon bits, dollop of sour cream, or fresh parsley. Serve immediately with crusty bread.
