# Components:
→ Vegetables and Aromatics
01 - 4 cups Yukon Gold or red potatoes, diced
02 - 1 cup onions, chopped
03 - 1 cup bell peppers, chopped
04 - 1 cup celery, chopped
05 - 3 cloves garlic, minced
→ Protein
06 - 12 oz andouille sausage, sliced into bite-sized pieces
→ Liquids and Dairy
07 - 4 cups chicken broth (gluten free if needed)
08 - 1 cup heavy cream or half and half
→ Fats and Oils
09 - 2 tablespoons butter
10 - 1 tablespoon olive oil
→ Seasonings and Garnish
11 - 2 tablespoons Cajun seasoning
12 - Salt and black pepper, to taste
13 - Sliced green onions or chives, for garnish
14 - Optional: shredded cheese, crispy bacon bits, sour cream, chopped fresh parsley
# Directions:
01 - Dice potatoes, chop onions, bell peppers, and celery, mince garlic, and slice andouille sausage into bite-sized rounds.
02 - Heat butter and olive oil in a large pot over medium heat. Add andouille sausage and cook for 3–4 minutes until browned and fragrant. Remove sausage and set aside.
03 - Add onions, bell peppers, and celery to the same pot. Sauté for 5–7 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
04 - Return sausage to the pot. Sprinkle Cajun seasoning over all ingredients and stir to coat evenly.
05 - Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes until potatoes are tender.
06 - Use an immersion blender to partially puree the soup while leaving some potato chunks for texture. Alternatively, transfer a portion to a stand blender, blend until smooth, and return to pot.
07 - Stir in heavy cream or half and half. Warm gently over low heat without boiling. Adjust seasoning with salt, pepper, or additional Cajun spice as needed.
08 - Ladle into bowls and garnish with green onions or chives. Add optional toppings such as shredded cheese, crispy bacon, sour cream, or parsley if desired.
