# 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 ribs, 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 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 - ½ cup sliced green onions or chives
14 - Shredded sharp cheddar cheese (optional)
15 - Crispy bacon bits (optional)
16 - Sour cream (optional)
17 - Fresh parsley, chopped (optional)
# Directions:
01 - Dice potatoes into uniform ½-inch pieces. Chop onions, bell peppers, and celery into ¼-inch dice. Mince garlic finely. Slice andouille sausage into ¼-inch rounds.
02 - Heat butter and olive oil in a large soup pot over medium-high heat. Add sausage slices and cook for 3–4 minutes until browned on edges and fragrant. Remove with slotted spoon and set aside, leaving drippings in pot.
03 - Reduce heat to medium. Add onions, bell peppers, and celery to rendered fat. Sauté for 5–7 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.
04 - Return browned sausage to pot. Sprinkle Cajun seasoning over mixture and stir thoroughly to coat all ingredients evenly.
05 - Add diced potatoes and chicken broth. Increase heat to high and bring to a rolling boil. Reduce to medium-low, cover partially, and simmer for 15–20 minutes until potatoes yield easily when pierced with a fork.
06 - Insert immersion blender and pulse 5–7 times to partially puree soup, leaving generous potato chunks for texture. Alternatively, transfer 2 cups to a stand blender, process until smooth, and return to pot.
07 - Pour in heavy cream or half-and-half. Stir gently and warm over low heat for 2–3 minutes until heated through—do not boil. Season with salt, pepper, or additional Cajun seasoning to taste.
08 - Ladle hot soup into warmed bowls. Top generously with sliced green onions or chives. Add optional toppings: shredded cheese, bacon bits, sour cream, or fresh parsley.
