Creamy Cajun Potato Soup

Ingredients

• 5 Yukon gold potatoes
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 yellow onion
• 2 stalks celery
• 1 green bell pepper
• 2 cloves garlic
• 1 ring andouille sausage
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon Cajun seasoning
• Shredded cheddar cheese
• Sliced green onions

Instructions

1. 1

   Place the potato chunks in a large microwave-safe bowl with 2 to 3 tablespoons of water. Cover loosely and microwave on high, stirring occasionally, until the potatoes are nearly tender, about 5 to 8 minutes. Set aside.

2. 2

   In a large stock pot, heat the butter and olive oil over medium heat. Add the onion, celery, and bell pepper, and sauté for 4 to 5 minutes or until the onion becomes translucent. Stir in the garlic and cook for 1 minute.

3. 3

   Add the sliced andouille sausage and cook for 4 to 5 minutes, stirring occasionally, until browned slightly.

4. 4

   Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add the pre-cooked potatoes and cook for an additional 12 to 15 minutes or until the potatoes are fully tender.

5. 5

   Reduce the heat to low. Stir in the heavy cream and season the soup with Cajun seasoning to taste. Allow the soup to heat through, but avoid boiling.

6. 6

   Ladle the soup into bowls and garnish with shredded cheddar cheese and sliced green onions. Serve immediately.