Creamy Andouille Potato Soup
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Ladle
Ingredients
- 1 tbsp olive oil
- 12 oz Andouille sausage sliced into rounds
- 1 medium onion diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 2 lbs potatoes peeled and diced into 1-inch cubes (Yukon Gold recommended)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Fresh green onion chopped, for garnish (optional)
Instructions
- Sauté the aromatics: In a large dutch oven, add the diced onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 minute, until fragrant.
- Add the potatoes and broth: Stir in the diced potatoes, thyme, and a generous pinch of salt and pepper. Pour in the chicken broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes, or until the potatoes are fork-tender.
- Stir in the cream and sausage: Add the heavy cream to the pot, stirring to combine. Add the cooked sausage to the soup and simmer for an additional 10 minutes to allow the flavors to meld. Adjust seasoning with salt and pepper, as needed.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped green onion, if desired. Serve warm with crusty bread or crackers on the side.
Notes
- Adjust the spice level: Andouille sausage has a smoky, slightly spicy flavor. If you prefer a spicier soup, add a pinch of cayenne pepper or a few dashes of hot sauce. For a milder soup, opt for a less spicy sausage.
- Don’t skip the garnish: Fresh parsley adds a pop of color and brightness, but you can also garnish with shredded cheese, chopped green onions, or a dollop of sour cream.
- Pair it with the perfect side: Serve this soup with a crusty sourdough bread, cornbread, or even a simple mac & cheese to complete the meal.