Sausage

1 tablespoon vegetable oil

1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds

Vegetables

1 large onion, diced (about 1 cup)

½ cup diced celery, about 1 rib

½ red bell pepper, seeded, diced

2 teaspoons garlic, minced

Soup

1 teaspoon Cajun seasoning

½ teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon paprika

¼ teaspoon cayenne pepper

4 cups (960 g) chicken broth

4 large russet potatoes, peeled, cubed

½ cup (119 g) heavy whipping cream

1 cup (113 g) mild cheddar cheese, shredded

parsley, chopped for garnish

Sausage

To a large pot and over medium heat, add the oil. Once hot, add the sausage and cook, stirring occasionally until browned, about 3-4 minutes. Remove the sausage from the pan and set aside on a plate or in a bowl while you prepare the rest of the soup.

Vegetables

To the same pot over medium heat, add the onion, celery, and bell pepper. Cook until softened, about 5-8 minutes. Add garlic and cook for 1 more minute.

Soup

To the pot, add Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes. Reduce heat. Simmer for 20-25 minutes, or until the potatoes are fork-tender.

Return the sausage to the pot and add in heavy cream and shredded cheese. Let the soup simmer for an additional 5 minutes, or until everything is heated through and the cheese is melted.

Garnish with parsley. Serve warm.

*adapted from https://iamhomesteader.com/