Ingredients
- 13 ounces andouille sausage sliced
- 1 small onion chopped
- 2 stalks celery chopped
- Salt to taste
- Pepper to taste
- 4 cloves garlic minced
- 4 tablespoons all-purpose flour
- 3 cups chicken broth
- 3 cups milk
- ½ cup heavy cream
- 2 teaspoons Cajun seasoning
- 2 pounds Yukon Gold potatoes cubed
- Shredded cheddar cheese for garnish
- Green onions sliced, for garnish
Instructions
- In a large pot, sauté the sausage, onion, and celery over medium heat until the onion is translucent. Season with salt and pepper.
- Add garlic and cook briefly before mixing in the flour to create a roux.
- Gradually pour in the chicken broth, milk, and heavy cream, stirring continuously to blend the roux into the liquid. Season with Cajun seasoning and add the potatoes. Simmer until the potatoes are fork-tender.
- Serve the soup hot, garnished with shredded cheddar cheese and sliced green onions.
