Ingredients:

  • 12 oz andouille sausage, sliced into rounds
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups low-sodium chicken broth
  • 2 tbsp Cajun seasoning blend
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 2 green onions, sliced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat 1 tbsp olive oil in a large pot over medium high heat. Add 12 oz sliced andouille and cook 5-7 minutes until the edges are crisp and dark. Note: This rendering fat is the secret to the entire soup's flavor.
  2. Remove sausage with a slotted spoon, leaving the fat behind. Add the diced onion, green pepper, and celery. Sauté 6 minutes until the onions turn translucent.
  3. Stir in 4 cloves minced garlic, 2 tbsp Cajun seasoning, 1 tsp thyme, and 1/2 tsp smoked paprika. Cook for 60 seconds until the room smells like a spice market.
  4. Pour in 1/2 cup of the chicken broth. Use your spoon to scrape every brown bit off the bottom until the pot is clean and the liquid is dark red.
  5. Add the remaining 3.5 cups broth and 2.5 lbs cubed Yukon Gold potatoes. Bring to a boil, then reduce to a simmer.
  6. Cover and simmer for 15-20 minutes until the potatoes are easily pierced by a fork.
  7. Use a masher to crush about 1/4 of the potatoes directly in the pot. Note: This releases the starch that thickens the broth naturally.
  8. Stir in 1 cup heavy cream and the reserved cooked sausage. Simmer for 3 minutes until the liquid turns a pale, creamy orange.
  9. Remove from heat and stir in 1 cup shredded cheddar. Stir slowly until the cheese is fully integrated and silky.
  10. Serve immediately, topped with sliced green onions and fresh parsley.