Ingredients
Equipment
Method
Brown the andouille
- Heat a large pot over medium-high heat. Brown the sliced andouille in the drippings until it develops color, then remove and set aside.
- Keep the pot over the same heat level so you can use the rendered drippings for the next step. Return the andouille to the pot only after the potatoes are partially mashed (keep it aside for now).
Cook the Cajun vegetable base
- Add diced onion, celery, and green bell pepper to the pot with the andouille drippings. Sauté for 5-6 minutes until softened and glossy, then add minced garlic and cook 1 minute until fragrant (no browning).
- Sprinkle in Cajun seasoning, smoked paprika, and cayenne. Cook for 1 minute, stirring continuously, until the spices look slightly toasted and aromatic.
Simmer and thicken
- Pour in chicken broth and add cubed Yukon gold potatoes. Bring to a simmer, then cook for 22-25 minutes until the potatoes are tender when pierced with a fork.
- Mash some of the potatoes directly in the pot to thicken the soup, leaving some chunks for texture. Return the browned andouille to the pot and stir to combine, simmering briefly so everything is hot.
Make cheddar cream
- In a separate pot, warm the heavy cream over low heat until steaming but not boiling. Add shredded sharp cheddar and stir until smooth and fully melted.
Serve
- Ladle soup into bowls. Drizzle cheddar cream dramatically over the top, then garnish with green onions and serve with hot sauce on the side.
Notes
Pro tip: after simmering, mash only part of the potatoes so the soup stays thick but still has satisfying chunks. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid breaking the cheddar cream. Freezing is not recommended because the dairy can separate, but you can freeze the soup base (without the cheddar cream) for up to 2 months and add fresh cream when reheating. If you want a lighter option, use half-and-half instead of heavy cream for the cheddar cream.