Description
A creamy and flavorful soup made with beef Andouille sausage and tender potatoes, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds Russet potatoes or Yukon Gold potatoes
- 1 onion
- 2 stalks celery
- 1 green bell pepper
- 12 ounces Beef Andouille sausage
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half or full-fat canned coconut milk or unsweetened almond or cashew milk
- 2 tablespoons Cajun seasoning
- 4 cloves garlic
- 2 tablespoons oil (like olive or vegetable oil)
- 2 tablespoons flour (optional)
- 3 green onions (for garnish)
- ¼ cup parsley (for garnish)
Instructions
- Before you even turn on the stove, get everything ready. Dice your potatoes into 1/2-inch to 3/4-inch pieces. Finely chop your onion, celery, and green bell pepper (the Holy Trinity). Mince your garlic. Slice your beef Andouille sausage into rounds or half-moons, about 1/4-inch thick.
- In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the sliced beef Andouille sausage and cook, stirring occasionally, until it’s nicely browned and crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the flavorful drippings in the pot.
- Reduce the heat to medium. Add the chopped onion, celery, and green bell pepper to the pot with the sausage drippings. Sauté, stirring occasionally, until the vegetables soften and become translucent, about 8-10 minutes.
- Stir in the minced garlic and cook for just 1 minute until fragrant. Then, sprinkle in the Cajun seasoning. Cook for another minute, stirring constantly, to toast the spices and enhance their flavor. Optionally, stir in about 2 tablespoons of all-purpose flour if you desire a slightly thicker base for your soup before adding liquids.
- Pour in the chicken or vegetable broth and add the diced potatoes. Bring the mixture to a rolling simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are tender, you have a couple of options for creaminess. For a chunky soup, use a potato masher to mash about half of the potatoes directly in the pot. For a smoother soup, carefully scoop about 2-3 cups of the soup into a blender or use an immersion blender directly in the pot, blending until smooth. Stir the blended portion back into the pot.
- Return the reserved browned beef Andouille sausage to the pot. Stir in the heavy cream (or your chosen alternative) and heat the soup through gently over low heat, being careful not to bring it to a boil after adding the cream. Taste and adjust seasonings, adding more salt, pepper, or Cajun seasoning if needed. Serve hot, garnished with fresh chopped green onions and parsley.
Notes
- This soup can be made a day in advance and reheated when ready to serve.
- Feel free to adjust the Cajun seasoning to your taste.
- Can be customized with different vegetables such as carrots or corn for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 55mg