Creamy Cajun Potato Soup with Andouille

cuisineathome.com

Taylore

12 oz. Cajun-style andouille (such as Aidells), sliced

2 Tbsp. olive oil

1 bunch scallions, whites and greens separated and sliced

1 cup each diced celery and red bell peppers

2 Tbsp. Cajun seasoning

1 Tbsp. minced fresh garlic

4 cups low-sodium chicken broth

1 ½ lb. russet potatoes, cubed

½ cup heavy cream

Salt, black pepper, and Tabasco sauce to taste

Andouille (on-DOO-ee) sausage is a spicy Cajun pork sausage that’s usually smoked. If you can’t find it, kielbasa works fine.

Directions at cuisineathome.com

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