Directions
- 1Add chopped bacon to a Dutch oven and cook until crispy.
- 2Remove the crispy bacon and set aside.
- 3Leave most of the bacon fat, add the andouille sausage, and brown them.
- 4Remove the browned sausage and in the same pot, sauté onions, bell peppers, and celery until soft.
- 5Add a little chicken broth to deglaze with a wooden spoon.
- 6Sauté the garlic until fragrant.
- 7Season with Cajun seasoning, smoked paprika, dried thyme, black pepper, and cayenne.
- 8Add the cubed potatoes, chicken broth, and a bay leaf.
- 9Bring this to a boil, reduce to a simmer, cover, and let cook for 15 minutes until the potatoes are fork-tender.
- 10After about 15 minutes, remove the bay leaf.
- 11Mash a few of the potatoes in the pot.
- 12Stir in the heavy cream, cheese, and sour cream.
- 13Add in the reserved bacon and andouille sausage.
- 14Let this simmer for about 5 minutes until it's thick and creamy.
- 15To plate it up, top with shredded cheese, sour cream, bacon, andouille sausage, and green onion and parsley.
Ingredients
- bacon
- Andouille sausage
- onions
- bell peppers
- celery
- chicken broth
- garlic
- Cajun seasoning
- smoked paprika
- dried thyme
- black pepper
- cayenne
- cubed potatoes
- bay leaf
- heavy cream
- cheese
- sour cream
- shredded cheese
- green onion
- parsley
Equipment
Dutch ovenwooden spoonslotted spoonpotato masherladlebowl
Tips
- The andouille sausage takes it from just a side soup to a full meal.
- The perfect comfort dish for this weather.
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