# What You'll Need:
→ Vegetables and Aromatics
01 - 4 cups Yukon Gold or red potatoes, diced
02 - 1 cup onions, chopped
03 - 1 cup bell peppers, chopped
04 - 1 cup celery, chopped
05 - 3 cloves garlic, minced
→ Protein
06 - 12 ounces andouille sausage, sliced into bite-sized pieces
→ Liquids and Dairy
07 - 4 cups chicken broth
08 - 1 cup heavy cream or half and half
→ Fats and Oils
09 - 2 tablespoons butter
10 - 1 tablespoon olive oil
→ Seasonings and Garnish
11 - 2 tablespoons Cajun seasoning
12 - Salt and black pepper to taste
13 - Sliced green onions or chives for garnish
14 - Optional: shredded cheese, crispy bacon bits, sour cream, chopped fresh parsley
# Steps to Follow:
01 - Dice potatoes into uniform pieces, chop onions, bell peppers, and celery into medium chunks, and mince garlic. Slice andouille sausage into bite-sized rounds.
02 - In a large pot, heat butter and olive oil over medium heat. Add andouille sausage and brown for 3 to 4 minutes until fragrant. Remove sausage with a slotted spoon and set aside.
03 - Add onions, bell peppers, and celery to the same pot. Sauté for 5 to 7 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Return browned sausage to the pot. Sprinkle in Cajun seasoning and stir thoroughly to coat all ingredients.
05 - Add diced potatoes and chicken broth to the pot. Bring to a rolling boil, then reduce heat and simmer uncovered for 15 to 20 minutes until potatoes are tender when pierced with a fork.
06 - Using an immersion blender, partially puree the soup directly in the pot, leaving some potato chunks for texture. Alternatively, transfer one-third of the soup to a blender, puree until smooth, and return to the pot.
07 - Stir in heavy cream or half and half. Warm gently over low heat without bringing to a boil. Adjust seasoning with additional salt, pepper, or Cajun seasoning as desired.
08 - Ladle soup into bowls and garnish with sliced green onions or chives. Top with optional additions such as shredded cheese, crispy bacon bits, sour cream, or fresh parsley.
