Ingredients
Equipment
Method
Brown the andouille
- In a large pot, brown the sliced andouille in butter over medium-high heat, stirring occasionally, until browned, 8 to 10 minutes, then remove and set aside.
Sauté the vegetables
- In the same pot, sauté the diced onion, diced celery, and diced green bell pepper over medium heat for 5 minutes until softened.
- Add the minced garlic and cook for 1 minute, stirring, until fragrant.
Season and simmer
- Stir in Cajun or Creole seasoning and smoked paprika and cook for 1 minute, just until fragrant.
- Add the chicken broth and cubed Yukon gold potatoes, then bring to a simmer and cook for 20 to 22 minutes until the potatoes are tender.
- Mash some of the potatoes in the pot with a spoon until the soup thickens.
- Stir in the heavy cream and hot sauce until smooth and creamy.
Finish and serve
- Return the browned andouille to the pot and simmer for 5 minutes to heat through.
- Season with salt and pepper to taste, then garnish with fresh parsley and green onions and serve with extra hot sauce.
Notes
For a thicker texture, mash more of the potatoes right after they’re tender, then stir in the cream off-and-on until it looks evenly creamy. Store leftovers covered in the refrigerator for up to 4 days; reheat gently over low heat to avoid curdling. Freezing is not recommended because the cream can separate. If you want a lighter version, use half-and-half instead of heavy cream for a similar richness with fewer calories.