Cajun Potato Soup (Print Version)

# Ingredients:

01 - 1 cup diced onion (1 large onion).
02 - 1 tablespoon of oil for cooking.
03 - About 13.5 ounces of andouille sausage, sliced into thin rounds.
04 - ½ cup chopped celery (approximately 1 stalk).
05 - A diced red bell pepper, seeds removed (½ pepper).
06 - 2 teaspoons of finely chopped garlic.
07 - ½ teaspoon of kosher salt to taste.
08 - ½ teaspoon ground paprika.
09 - 1 teaspoon of Cajun spices.
10 - A pinch of cayenne pepper (¼ teaspoon).
11 - Half a teaspoon of black pepper.
12 - 4 medium potatoes, peeled and cubed.
13 - 4 full cups of chicken stock or broth.
14 - ½ cup of heavy cream.
15 - 1 cup of shredded mild cheddar.
16 - Fresh parsley, chopped for topping.

# Instructions:

01 - Heat up some oil in a big pot on medium. Toss in the sausage and brown it for 3-4 minutes. Take the cooked sausage out and keep it aside.
02 - In the same pot, soften the onion, celery, and bell pepper for 5-8 minutes. Stir in the garlic and cook one more minute.
03 - Mix the spices, potatoes, and broth into the pot. Simmer gently on low heat for 20-25 minutes, or until potatoes are soft.
04 - Pop the sausage back into the soup. Add in the cream and cheese. Let it cook for 5 minutes, just until the cheese melts and it’s steamy.
05 - Sprinkle some parsley on top and enjoy it while it’s warm.

# Notes:

01 - Using onion, celery, and bell pepper (the Cajun trinity) gives it an authentic taste.
02 - Want it less spicy? Cut back on the Cajun seasoning or cayenne.
03 - Russet potatoes naturally make soups thicker.

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