Ingredients
- Andouille sausage, sliced or diced
- Potatoes, peeled and diced
- Onions, chopped
- Bell peppers, diced
- Celery, chopped
- Cajun spices (blend or mix paprika, cayenne, garlic powder, onion powder, thyme, salt, and pepper)
- Heavy cream
- Cheddar cheese, shredded
- Chicken broth
- Garlic, minced
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Instructions
- In a large pot, cook the andouille sausage until browned, then set aside. Keep the drippings for flavor.
- Sauté onions, bell peppers, celery, and garlic in the sausage drippings until tender (about 5 minutes).
- Add diced potatoes, chicken broth, and Cajun spices. Bring to a boil.
- Reduce heat and simmer until potatoes are tender (12-15 minutes).
- Stir in heavy cream and cheddar cheese, cooking until melted.
- Serve hot, garnished with extra cheese or green onions if desired.
Notes
- For a lighter soup, substitute half and half for heavy cream. Keep cheese melting slow to avoid lumps.