# What You Need:
→ Vegetables and Aromatics
01 - 4 cups Yukon Gold or red potatoes, diced into 1/2-inch pieces
02 - 1 cup yellow onions, chopped
03 - 1 cup mixed bell peppers, chopped
04 - 1 cup celery ribs, chopped
05 - 3 cloves garlic, minced
→ Protein
06 - 12 oz andouille sausage, sliced into 1/4-inch rounds
→ Liquids and Dairy
07 - 4 cups chicken broth, gluten-free certified
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 - 1/4 cup sliced green onions or chives for garnish
14 - Optional toppings: shredded cheddar cheese, crispy bacon bits, sour cream, fresh parsley
# How to Make:
01 - Dice potatoes into uniform 1/2-inch cubes for even cooking. Chop onions, bell peppers, and celery into 1/4-inch pieces. Mince garlic finely. Slice andouille sausage into 1/4-inch rounds.
02 - Heat butter and olive oil in a large soup pot over medium heat. Add andouille slices in a single layer. Cook for 3-4 minutes, stirring occasionally, until deeply browned and fragrant. Remove sausage with a slotted spoon and set aside, leaving rendered fat in pot.
03 - Add onions, bell peppers, and celery to the pot. Sauté for 5-7 minutes over medium heat, stirring frequently, until vegetables are softened and onions are translucent. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Return browned sausage to the pot. Sprinkle Cajun seasoning evenly over all ingredients. Stir thoroughly to coat vegetables and sausage with spices. Cook for 1 minute to toast the spices and release their oils.
05 - Add diced potatoes and chicken broth to the pot. Increase heat to high and bring to a rolling boil. Immediately reduce heat to medium-low and simmer uncovered for 15-20 minutes, or until potatoes are easily pierced with a fork.
06 - Use an immersion blender to partially purée the soup directly in the pot, blending for 15-20 seconds while leaving generous potato chunks for texture. Alternatively, transfer 2 cups of soup to a stand blender, process until smooth, and return to pot.
07 - Pour heavy cream or half-and-half into the soup. Stir gently to incorporate. Warm over low heat for 2-3 minutes until heated through, but do not allow to boil. Taste and adjust seasoning with additional salt, pepper, or Cajun spice as needed.
08 - Ladle hot soup into warmed bowls. Generously sprinkle with sliced green onions or chives. Add optional toppings such as shredded cheese, bacon bits, sour cream, or fresh parsley as desired. Serve immediately while hot.
