Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 lb smoked chicken sausage, sliced
- 2 cloves garlic, minced
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- 2 cups russet potatoes, peeled and diced
- 1 cup heavy cream
- 1/4 cup chopped green onions, for garnish
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and bell pepper and cook until softened, about 5-7 minutes. Add sliced chicken sausage and cook for another 3-5 minutes, until lightly browned.
- Step 2: Stir in minced garlic, Cajun seasoning, and smoked paprika. Cook for 1 minute more, until fragrant.
- Step 3: Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Step 4: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Alternatively, you can partially mash some of the potatoes for a chunkier texture.
- Step 5: Return the soup to the pot and stir in heavy cream. Heat through gently, do not boil.
- Step 6: Serve hot, garnished with chopped green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, stirring occasionally, to prevent scorching and maintain a creamy texture.
- For a heartier meal, serve the soup with a side of crusty bread for dipping.
- To enhance the smoky flavor, use a good quality smoked paprika and consider adding a pinch of liquid smoke to the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American