Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound smoked turkey andouille sausage, sliced
- 6 cups chicken broth
- 1.5 pounds Yukon Gold potatoes, peeled and cubed
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
- Sour cream (for garnish, optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and bell pepper and cook until softened, about 5-7 minutes.
- Add garlic and smoked turkey andouille sausage to the pot and cook for another 3-5 minutes, until the sausage is lightly browned.
- Pour in chicken broth and add potatoes, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Remove from heat and carefully stir in heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives and a dollop of sour cream, if desired.
Notes
For a smoother soup, you can use an immersion blender to partially blend the soup before adding the heavy cream. Be careful when blending hot liquids. You can also use chicken or turkey stock instead of broth. Adjust Cajun seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 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: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg