Ingredients
Equipment
Method
- Microwave the potatoes: Place the potato chunks in a large microwave-safe bowl with 2 to 3 tablespoons of water. Cover loosely and microwave on high, stirring occasionally, until the potatoes are nearly tender, about 5 to 8 minutes. Set these aside for later.5 Yukon Gold potatoes
- Sauté the vegetables: In a large stock pot, heat the butter and olive oil over medium heat. Add the chopped onion, celery, and green bell pepper. Sauté for 4 to 5 minutes or until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1 minute.2 tablespoons butter, 1 tablespoon olive oil, 1 yellow onion, 2 stalks celery, 1 green bell pepper, 2 cloves garlic
- Brown the sausage: Add the sliced andouille sausage to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the sausage is slightly browned and fragrant.13.5 ounces andouille sausage
- Simmer with broth: Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add the pre-cooked potatoes and cook for another 12 to 15 minutes, or until the potatoes are fully tender and easy to pierce with a fork.5 Yukon Gold potatoes, 4 cups chicken or vegetable broth
- Add cream and seasoning: Reduce the heat to low. Stir in the heavy cream and the Cajun seasoning. Allow the soup to heat through completely, but be careful not to let it reach a rolling boil.1 cup heavy cream, 1 teaspoon Cajun seasoning
- Garnish and serve: Ladle the warm soup into bowls. Top each serving with a generous amount of shredded cheddar cheese and sliced green onions. Serve immediately while hot.Shredded cheddar cheese, Sliced green onions
Notes
Use Yukon Gold potatoes as they hold their shape well while contributing to a naturally creamy texture. Always keep the heat low after adding the heavy cream to prevent the dairy from curdling and ruining the velvety finish.