Spicy Creamy Comfort Food (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon light flavored olive oil
02 -
13-16 ounces andouille sausage, sliced into ¼-thick pieces
03 -
1 tablespoon butter
04 -
1 small yellow onion, chopped into ¼ inch pieces (about 1 cup)
05 -
2 celery ribs, sliced thin (about ½ cup)
06 -
8 large Yukon gold potatoes, chopped into ½ inch pieces (about 8 cups)
07 -
2 tablespoons chicken base or bouillon
08 -
4 cups water
09 -
⅓ cup all purpose flour
10 -
4 cups milk, divided
11 -
1½ teaspoons Cajun seasoning
12 -
freshly ground black pepper, adjust to taste (ONLY if needed)
13 -
kosher salt, adjust to taste (ONLY if needed)
# Instructions:
01 -
Warm the oil in a large pot or Dutch oven over medium heat. Add the sausage and toss to coat. Cook, while stirring constantly, for about 5 minutes, until the sausage has browned. Transfer the sausage to a plate.
02 -
Return the pot to the stove over medium heat and add the butter. Add the onion and celery and cook until tender, about 3 minutes. Add a splash of water and scrape up all the delicious browned bits before adding the potatoes, chicken base, and the rest of the water. Bring to a boil and simmer for about 5 minutes.
03 -
In a small glass, whisk together 1 cup of milk with the flour and the Cajun seasoning. Add the flour mixture to the soup, along with the remaining milk.
04 -
Bring to a simmer, stirring constantly, and cook until the soup has thickened and the potatoes are fork tender, about 5 minutes. Return the sausage to the pot. Remove from the heat and taste the soup. Add salt and pepper, only if needed.
# Notes:
01 -
For a spicier soup, add additional Cajun seasoning to taste
02 -
You can substitute regular smoked sausage if andouille is unavailable
03 -
The soup will thicken as it cools - add additional milk when reheating if needed