Spicy Sausage Soup (Print Version)
# Ingredients:
01 -
1 cup shredded mild cheddar cheese.
02 -
4 large russet potatoes, cubed and peeled.
03 -
½ cup chopped celery.
04 -
13.5 ounces andouille sausage, cut into slices.
05 -
1 teaspoon salt and black pepper, split equally.
06 -
½ red bell pepper, chopped.
07 -
2 teaspoons garlic, finely minced.
08 -
¼ teaspoon cayenne for a little kick.
09 -
1 teaspoon flavorful Cajun seasoning.
10 -
1 large onion, diced.
11 -
½ teaspoon paprika.
12 -
½ cup heavy whipping cream.
13 -
1 tablespoon cooking oil.
14 -
4 cups chicken stock.
15 -
Parsley to add on top.
# Instructions:
01 -
Heat oil and fry up those sausage slices for 3-4 minutes. Take them out and set aside.
02 -
Stick onion, celery, and pepper into the pot. Cook till tender, then toss in garlic for a minute.
03 -
Mix in potatoes, broth, and spices. Let it cook 20-25 minutes until potatoes are soft.
04 -
Add sausage back in, stir in cheese and cream. Let it all warm together for 5 extra minutes.
# Notes:
01 -
Feel free to tweak the spices as you like.
02 -
Not ideal for freezing storage.
03 -
It’s best when served fresh and warm.