# What You'll Need:
→ Vegetables and Aromatics
01 - 4 cups Yukon Gold or red potatoes, diced
02 - 1 cup yellow 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
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 - Shredded cheese, crispy bacon bits, sour cream, and chopped fresh parsley as optional toppings
# Method:
01 - Dice potatoes into uniform pieces, chop onions, bell peppers, and celery into bite-sized portions, 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 brown for 3 to 4 minutes until fragrant and caramelized. Remove sausage with a slotted spoon and set aside.
03 - In the same pot, add onions, bell peppers, and celery. Sauté for 5 to 7 minutes until vegetables soften and become translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Return the browned sausage to the pot. Sprinkle Cajun seasoning over all ingredients and stir thoroughly to distribute the spice blend evenly.
05 - Add diced potatoes and chicken broth to the pot. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 15 to 20 minutes until potatoes are fork-tender.
06 - Use an immersion blender to partially puree the soup directly in the pot, leaving visible potato chunks for texture. Alternatively, transfer half the soup to a stand blender, blend until smooth, and return to the pot.
07 - Stir heavy cream or half and half into the soup. Warm gently over low heat without bringing to a boil to prevent cream from curdling. Adjust seasoning with additional salt, pepper, or Cajun spice to taste.
08 - Ladle soup into bowls and garnish with sliced green onions or chives. Top with optional additions such as shredded cheese, crispy bacon bits, sour cream, or fresh parsley as desired.
