Ingredients:
2 Andouille sausage links, sliced
1 large onion, diced
½ cup diced celery
½ red bell pepper, seeded and diced
2 teaspoons garlic
4 cups chicken broth
¼ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon kosher salt
1 teaspoon Cajun seasoning
4 large russet or Yukon gold potatoes, peeled and cubed
1 cup sharp cheddar cheese
½ cup whipping cream
Instructions:
Slice the Andouille sausage and cook it in a large pot until browned on both sides. Remove the sausage and set aside.
Using the same pot, sauté the onion, celery, red bell pepper, and garlic until the vegetables begin to soften.
Pour in the chicken broth, then add the cayenne, paprika, black pepper, salt, Cajun seasoning, and cubed potatoes.
Cook in a slow cooker for 2–3 hours, or simmer on the stovetop until the potatoes are tender.
Return the sausage to the pot and stir to combine.
Mix in the sharp cheddar cheese, allowing it to melt into the soup.
Stir in the whipping cream and heat until warmed through.
Serve hot and enjoy this hearty, comforting Cajun-inspired soup!