Ingredients
- 12 oz andouille sausage, sliced (optional; see temps)
- 2 Tbsp unsalted butter (or olive oil)
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 lb potatoes (Yukon Gold or russet), peeled and ½-inch diced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup half-and-half (or 12 oz evaporated milk)
- 1½–2 tsp Cajun seasoning, to taste
- 1 bay leaf
- ¾–1 tsp kosher salt, to taste
- ½ tsp black pepper
- Hot sauce or cayenne, to taste
- 1 cup shredded cheddar or pepper jack (optional, for serving)
- 2–3 green onions or chives, thinly sliced (for serving)
- Cooked bacon bits and chopped parsley (optional)
Equipment
- Dutch oven or soup pot (5–6 qt)
- potato masher
- immersion blender optional, for creamier texture
- cutting board
- chef's knife
- measuring cups
- measuring spoons
Method
- In a large pot over medium heat, brown andouille 3–4 minutes; remove to a plate (cook raw pork/beef andouille to 160°F; poultry to 165°F).
- Add butter/oil. Sauté onion, celery, and bell pepper with a pinch of salt 5–6 minutes until soft. Stir in garlic 30 seconds.
- Add potatoes, broth, Cajun seasoning, bay leaf, salt, and pepper. Bring to a boil; reduce to a simmer 12–15 minutes until tender.
- Mash part of the potatoes to thicken (or brief immersion-blend).
- Stir in milk and half-and-half; keep below a simmer. Return sausage to the pot. Adjust seasoning and heat with cayenne or hot sauce.
- Serve with cheese, green onion, bacon, and parsley.
Nutrition
Calories: 370kcalCarbohydrates: 44gProtein: 14gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 900mgPotassium: 950mgFiber: 4gSugar: 6gVitamin A: 850IUVitamin C: 28mgCalcium: 180mgIron: 2.5mg
Notes
Vegetarian: Omit sausage and bacon; use vegetable broth and olive oil.
Dairy-free: Use olive oil and 1–1½ cups unsweetened oat/cashew milk; skip cheese/sour cream.
Gluten-free: No flour needed—thicken by mashing potatoes.
Equipment: 5–6 qt Dutch oven or soup pot; potato masher; immersion blender optional.
Food safety: Raw pork/beef sausage to 160°F; poultry sausage or added chicken to 165°F; reheat leftovers to 165°F.
Dairy-free: Use olive oil and 1–1½ cups unsweetened oat/cashew milk; skip cheese/sour cream.
Gluten-free: No flour needed—thicken by mashing potatoes.
Equipment: 5–6 qt Dutch oven or soup pot; potato masher; immersion blender optional.
Food safety: Raw pork/beef sausage to 160°F; poultry sausage or added chicken to 165°F; reheat leftovers to 165°F.
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