Ingredients
Equipment
Method
Brown the andouille
- Heat the butter in a large pot over medium-high heat, then add the sliced andouille and brown until lightly crisped. Remove the browned andouille and set it aside.
Build the Cajun base
- In the same pot, sauté the onion, celery, and green bell pepper for 5 minutes until softened, stirring as needed. Add the minced garlic and cook for 1 minute, just until fragrant.
- Stir in the Cajun or Creole seasoning and smoked paprika, then cook for 1 minute to bloom the spices. Keep stirring until the mixture is aromatic and evenly coated.
Simmer and thicken
- Pour in the chicken broth and add the cubed Yukon gold potatoes, then bring to a simmer. Cook for 20-22 minutes, stirring occasionally, until the potatoes are tender.
- Mash some of the potatoes in the pot to thicken the soup, leaving some chunks for texture. Stir in the heavy cream and hot sauce until the broth turns creamy and cohesive.
Finish and serve
- Return the browned andouille to the pot, then simmer for 5 minutes to warm through. Watch for steady bubbling around the edges.
- Season with salt and pepper to taste, then turn off the heat. Garnish with fresh parsley and green onions and serve with extra hot sauce if desired.
Notes
For best thickness, mash about one-third to one-half of the potatoes while leaving the rest chunky. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because the cream may separate after thawing. For a lighter option, use half-and-half instead of heavy cream to reduce richness while keeping the creamy texture.