Creamy Cajun Potato Soup with Andouille

#835       Comment on this recipe.

Ingredients

1. 2 Tbsp. olive oil
2. 12 oz. Cajun-style andouille (such as Aidells), sliced in half moons
3. 1 bunch green onions, whites and greens separated and sliced
4. 1 c celery, diced
5. 1 c red pepper, diced
6. 2 T Cajun seasoning
7. 1 Tgarlic, minced
8. 4 c low sodium chicken broth
9. 1 1/2 lb russet potatoes, peeled and cubed
10. 1/2 c heavy cream
11. salt to taste
12. pepper to taste
13. Tabasco sauce, to taste (optional)

Instructions

1. Heat oil in pot over medium high heat.
2. Add andouille and saute until browned, about 2 minutes per side.
3. Transfer to a plate and drain all but 1 Tbsp. drippings.
4. Add green onion whites, celery, bell peppers, Cajun seasoning, and garlic; reduce heat to medium, partially cover, and sweat until vegetables soften, about 5minutes.
5. Stir in broth and potatoes, partially cover, and bring soup to a boil.
6. Reduce heat and simmer soup until potatoes are fork-tender, 15 minutes.
7. Coarsely crush potatoes with a potato masher, then stir in cream, green onion greens, and andouille; season soup with salt, pepper, and Tabasco, if desired.

Picture of Recipe