By MaryFran Stransky

This delicious and filling soup is the perfect meal on a cold winter night. The potatoes and andouille sausage create a hearty dish, while the Cajun spices warm you from the inside out. As is tradition, I made a large pot of it over the Christmas holiday for my family.

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Cajun Potato Soup

Ingredients

  • 5 Yukon gold potatoes, peeled and cut into chunks
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 pound andouille smoked sausage, cut into round slices
  • 4 cups vegetable broth or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Cajun seasoning, or as needed
  • 1/4 cup grated Parmesan cheese

Directions

  • Place potatoes in a large microwave-safe bowl with a few tablespoons of water, and cook on High, stopping occasionally to stir potatoes, until nearly tender, 5 to 8 minutes.
  • Meanwhile, heat butter and olive oil in a large stock pot over medium heat. Add onion, celery, bell pepper, and garlic, and cook and stir until onion begins to turn translucent, about 5 minutes. Stir in andouille sausage, and cook for about 5 minutes more.
  • Pour in vegetable broth; bring to a simmer, add potatoes, and cook until potatoes are fork-tender, about 15 minutes.

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