Ingredients
Scale
- 1 lb Andouille sausage
- 4 medium potatoes, diced
- 1 cup diced onions
- 1 cup diced bell peppers
- 1 cup diced celery
- 2 tsp Cajun spices
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- Salt to taste
- Pepper to taste
- 4 cups water or broth
Instructions
- In a large pot, warm up your pan over medium heat. Once the oil shimmers, add the Andouille sausage, cooking until browned and fragrant.
- Toss in the diced potatoes, onions, bell peppers, and celery, sautéing until the vegetables soften and the colors deepen.
- Stir in the Cajun spices along with salt and pepper, letting those flavors mingle.
- Pour in enough water or broth to cover the veggies and bring the mixture to a hearty boil.
- Reduce the heat, allowing it to simmer until the potatoes are tender and inviting.
- Stir in the heavy cream and shredded cheddar cheese, cooking until the cheese melts and the soup becomes luxuriously creamy.
- Serve hot, and enjoy the warmth and richness of your creation!
Notes
Store leftovers in an airtight container for up to three days or freeze for longer storage. Reheat gently on the stovetop over low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
- Diet: Carnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg