Cajun Potato Soup (Print Version)

# Ingredients:

01 - 1 tablespoon vegetable oil.
02 - 13.5 ounces andouille sausage, sliced into ¼-inch rounds.
03 - 1 large onion, diced (about 1 cup).
04 - ½ cup diced celery (about 1 rib).
05 - ½ red bell pepper, seeded and diced.
06 - 2 teaspoons minced garlic.
07 - 1 teaspoon Cajun seasoning.
08 - ½ teaspoon kosher salt.
09 - ½ teaspoon black pepper.
10 - ½ teaspoon paprika.
11 - ¼ teaspoon cayenne pepper.
12 - 4 cups chicken broth.
13 - 4 large russet potatoes, peeled and cubed.
14 - ½ cup heavy whipping cream.
15 - 1 cup mild cheddar cheese, shredded.
16 - Chopped parsley for garnish.

# Instructions:

01 - Heat oil in large pot over medium heat. Cook sausage rounds until brown, about 3-4 minutes. Remove and set aside.
02 - In same pot, cook onion, celery, and bell pepper until soft, 5-8 minutes. Add garlic and cook 1 minute more.
03 - Add all seasonings, broth, and potatoes. Lower heat and simmer until potatoes are tender, 20-25 minutes.
04 - Put sausage back in pot. Add cream and cheese. Simmer 5 more minutes until hot and cheese melts.
05 - Top with fresh parsley and serve hot.

# Notes:

01 - Trinity base (onion, celery, pepper) gives authentic Cajun flavor.
02 - Adjust spice by changing amount of Cajun seasoning and cayenne.
03 - Russet potatoes help thicken soup naturally.

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