Ingredients
Scale
- 1 pound smoked sausage, sliced (Andouille works beautifully, but kielbasa is a great substitute)
- 4 medium russet potatoes, peeled and diced (Yukon Golds can be used for a creamier texture)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cups chicken broth (low sodium preferred)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tablespoons Cajun seasoning (adjust to taste; homemade or store-bought both work)
- 1 teaspoon smoked paprika (optional but adds a lovely depth)
- 2 tablespoons olive oil or butter
- Salt and black pepper to taste
- Chopped fresh parsley or green onions for garnish
Instructions
- Heat the olive oil or butter in a large pot over medium heat. Add the sliced sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the chopped onion, celery, and green bell pepper to the pot. Sauté until the vegetables are soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes to the pot, stirring to coat them in the flavorful base. Sprinkle in the Cajun seasoning and smoked paprika, stirring to combine everything well.
- Pour in the chicken broth, stirring to deglaze the pot and lift those tasty browned bits off the bottom. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, or until the potatoes are fork-tender.
- Using a potato masher or an immersion blender (my favorite shortcut), gently mash some of the potatoes in the pot to thicken the soup while leaving some chunks for texture. If you prefer a smoother soup, blend more thoroughly.
- Return the cooked sausage to the pot and stir in the heavy cream. Heat through, but don’t let it boil, about 5 minutes. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning if needed.
- Serve hot, garnished with chopped parsley or green onions. I love this part because it adds a fresh pop of color and brightness that balances the rich flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International