Ingredients
Equipment
Method
Brown the sausage
- Brown the andouille sausage in a large pot over medium-high heat, stirring occasionally, until browned, 8-10 minutes. Remove and set the sausage aside, leaving the drippings in the pot.
Build the Cajun base
- Sauté the onion, celery, and green bell pepper in the drippings over medium heat for 5-6 minutes, stirring until softened. Add the garlic and cook 1 minute, stirring to prevent scorching.
- Stir in the Cajun seasoning, smoked paprika, and cayenne, cooking for 1 minute over medium heat to bloom the spices.
Simmer the soup
- Add the chicken broth and cubed Yukon gold potatoes to the pot, then bring to a gentle simmer over medium-high heat. Simmer for 22-25 minutes until the potatoes are tender.
- Mash some of the potatoes in the pot to thicken the soup, then stir well. Return the browned andouille sausage to the pot and heat through for 2-3 minutes.
Make cheddar cream and serve
- For cheddar cream, warm the heavy cream in a small saucepan over low heat until steaming, 2-3 minutes. Add shredded sharp cheddar and stir until smooth and melted.
- Ladle the soup into bowls and drizzle the cheddar cream dramatically over the top. Garnish with green onions and serve with hot sauce on the side.
Notes
Pro tip: mash just enough potatoes to thicken while keeping plenty of chunks for a hearty texture. Store leftovers in the fridge up to 3-4 days; reheat gently over low heat. Freezing is not recommended because the potato texture can become grainy after thawing. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly thinner).