Servings: 5-7 | Preparation time: 30 minutes | Cooking time: 50 minutes
Ingredients
- 12 oz package Andouille smoked sausage, sliced into 1/4 inch rounds
- 6 slices bacon, cut into small pieces
- 3 large Russet potatoes (approx. 3 cups), peeled and chopped
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced
- 3 celery stalks, diced
- 1 tbsp minced garlic
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tbsp Cool Runnings Cajun seasoning (plus more to taste)
- 1 tbsp Cool Runnings onion powder
- 1 tbsp Cool Runnings garlic powder
- 1 tsp Cool Runnings dried parsley
- Shredded cheddar cheese (for garnish)
- Sliced green onions (for garnish)
Directions
1. In a large pot, cook the bacon pieces over medium heat until they are crispy. Remove the bacon and set aside, leaving about half of the rendered fat in the pan.
2. Add the Andouille sausage rounds to the same pot and cook until browned. Remove the sausage and set aside.
3. Add the butter to the pot along with the diced bell pepper, celery, onion, and minced garlic. Sauté until the vegetables are softened.
4. Stir in the onion powder, garlic powder, Cajun seasoning, and dried parsley. Sprinkle the flour over the vegetables and stir well for about a minute to cook out the raw flour taste.
5. Return the browned sausage and the chopped potatoes to the pot. Pour in the chicken broth and heavy cream, stirring to combine.
6. Cover the pot with a lid and simmer for 45–50 minutes, or until the potatoes are completely tender.
7. Remove the lid and use a potato masher to lightly mash some of the potatoes. This creates a creamy texture while keeping the soup hearty. (Be careful not to over-mash!)
8. Stir in half of the cooked bacon and taste. Adjust the seasoning with extra spice if desired.
9. Serve hot in bowls garnished with shredded cheddar cheese, the remaining bacon, and green onions.