Creamy Cajun Potato Soup

It’s that time of year I look for warm, nourishing meals that are easy to make and reheat. This one is going in the rotation. It is smoky and tasty and quick to make. I had to make a few adjustments, but I think it made it even better.

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INGREDIENTS

• 1 lb smoked or andouille sausage, sliced

• 5 medium potatoes, peeled and diced

• 1 small onion, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 1 cup heavy cream

• 1 cup shredded cheddar cheese

• 2 tablespoons butter

• 1 tablespoon corn starch

• 1 tablespoon Cajun seasoning (go with 1/2 if you’re using andouille)

• 1/2 teaspoon smoked paprika

• Salt and black pepper, to taste

• Chopped parsley for garnish

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DIRECTIONS

1. In a large pot, cook sliced sausage over medium heat until browned. Remove and set aside.

2. Melt butter in the same pot. Add onion, bell pepper, and garlic. Cook until softened.

3. Stir in corn starch and cook for 1 minute.*

4. Add diced potatoes, Cajun seasoning, smoked paprika, salt, pepper, and chicken broth.

5. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.

6. Lightly mash a few potatoes to make the soup extra creamy.

7. Stir in heavy cream, cheddar cheese, and cooked sausage.

8. Simmer for another 5 minutes until thick, creamy, and heated through.

9. Garnish with parsley and extra black pepper before serving.

   *Chef’s note: The original recipe calls for flour here. But corn starch needs an emulsifier so it doesn’t get clumpy. I made it again with a beurre manié, and it was much smoother and thicker than just dusting the veg.