# What You’ll Need:
→ Vegetables and Aromatics
01 - 4 cups Yukon Gold or red potatoes, diced
02 - 1 cup yellow onions, chopped
03 - 1 cup bell peppers, chopped
04 - 1 cup celery, chopped
05 - 3 cloves garlic, minced
→ Protein
06 - 12 ounces andouille sausage, sliced into bite-sized pieces
→ Liquids and Dairy
07 - 4 cups gluten-free chicken broth
08 - 1 cup heavy cream or half and half
→ Fats and Oils
09 - 2 tablespoons butter
10 - 1 tablespoon olive oil
→ Seasonings and Garnish
11 - 2 tablespoons Cajun seasoning blend
12 - Salt and black pepper to taste
13 - Fresh green onions or chives for garnish
# Directions:
01 - Dice potatoes into 1-inch cubes, chop onions, bell peppers, and celery into uniform pieces, and mince garlic. Slice andouille sausage into 1/2-inch bite-sized rounds.
02 - In a large soup pot, heat butter and olive oil over medium heat. Add sliced andouille sausage and brown for 3 to 4 minutes until fragrant and edges are caramelized. Remove sausage with a slotted spoon and set aside.
03 - In the same pot with rendered fat, add chopped onions, bell peppers, and celery. Sauté for 5 to 7 minutes until vegetables soften and become translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Return browned sausage to the pot. Sprinkle Cajun seasoning evenly over all ingredients and stir thoroughly to coat and bloom the spices for 1 minute.
05 - Add diced potatoes and gluten-free chicken broth to the pot. Bring to a rolling boil over medium-high heat, then reduce heat to medium-low. Simmer uncovered for 15 to 20 minutes until potatoes are completely tender when pierced with a fork.
06 - Using an immersion blender, partially puree the soup directly in the pot, leaving visible potato chunks for texture. Alternatively, carefully transfer half the soup to a blender, purée until smooth, and return to the pot.
07 - Stir heavy cream or half and half into the soup slowly. Warm gently over low heat, stirring occasionally, without allowing the mixture to boil. Adjust seasoning with additional salt, black pepper, or Cajun seasoning as desired.
08 - Ladle soup into serving bowls. Garnish with fresh green onions or chives. Offer optional toppings including shredded cheese, crispy bacon bits, sour cream, or fresh parsley on the side.
