Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound turkey andouille sausage, sliced
- 6 cups chicken broth
- 4 cups peeled and cubed russet potatoes
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup heavy cream
- Salt and black pepper to taste
- Chopped green onions, for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, green bell pepper, and red bell pepper to the pot. Cook for another 5 minutes, until the vegetables are tender.
- Add the sliced turkey andouille sausage to the pot and cook for 5-7 minutes, until lightly browned.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper (if using). Season with salt and black pepper to taste.
- Reduce heat to low, stir in the heavy cream, and heat gently. Do not boil.
- Serve hot, garnished with chopped green onions.
Notes
For a thicker soup, mash some of the potatoes before adding the heavy cream. You can also use an immersion blender to partially blend the soup. If you don’t have turkey andouille sausage, you can use another type of smoked turkey sausage. Adjust the amount of Cajun seasoning to your liking. For a richer flavor, use homemade chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg