Ingredients
t
6 slices thick cut bacon, chopped
a
1 lb andouille sausage, sliced thick
s
1 small onion, diced
d
½ cup diced bell pepper
s
2 stalks celery, diced
g
4 cloves garlic, minced
r
2 lbs russet potatoes, cubed
c
4 cups chicken broth
b
1 bay leaf
k
1 tsp kosher salt
b
1 tsp black pepper
s
1 ½ tsp smoked paprika
t
1 1/2–2 tsp Cajun seasoning
c
½ tsp cayenne
d
1 tsp dried thyme
h
1 cup heavy cream
s
1 cup shredded sharp cheddar
s
½ cup sour cream
t
2 –3 tbsp fresh parsley, finely chopped
F
For the Bowl Toppers:
E
Extra bacon pieces
E
Extra andouille pieces
S
Shredded cheddar
G
Green onions
F
Fresh chopped parsley
Directions
1
Add chopped bacon to a cold pot and cook over medium heat until rendered and crispy. Remove bacon and reserve. Carefully pour off excess bacon fat, leaving about 1–2 tablespoons in the pot.
t
6 slices thick cut bacon, chopped
2
Add sliced andouille to the reserved bacon fat and sear until deeply browned with crispy edges. Remove and reserve.
a
1 lb andouille sausage, sliced thick
3
In the same pot, add onion, bell pepper, and celery. Sauté until softened.
s
1 small onion, diced
d
½ cup diced bell pepper
s
2 stalks celery, diced
4
Add garlic and cook 30 seconds until fragrant.
g
4 cloves garlic, minced
5
Add salt, pepper, smoked paprika, Cajun seasoning, cayenne, and dried thyme. Stir 30 seconds until aromatic and lightly toasted.
k
1 tsp kosher salt
b
1 tsp black pepper
s
1 ½ tsp smoked paprika
t
1 1/2–2 tsp Cajun seasoning
c
½ tsp cayenne
d
1 tsp dried thyme
6
Add potatoes, chicken broth, and bay leaf, scraping up all browned bits from the bottom of the pot. Bring to a boil, reduce to simmer, and cook 15 minutes until potatoes are fork tender.
r
2 lbs russet potatoes, cubed
c
4 cups chicken broth
b
1 bay leaf
7
Using a potato masher, mash a portion of the potatoes directly in the pot to thicken the soup while leaving plenty of chunks intact.
8
Remove bay leaf.
9
Stir in heavy cream, shredded cheddar, sour cream, reserved bacon, reserved andouille, and chopped parsley. (Make sure to save some bacon and andouille sausage for garnish)
h
1 cup heavy cream
s
1 cup shredded sharp cheddar
s
½ cup sour cream
t
2 –3 tbsp fresh parsley, finely chopped
10
Simmer 5 minutes until thick and creamy.
11
Serve hot topped with extra bacon, sausage, cheddar, green onions, and parsley.
E
Extra bacon pieces
E
Extra andouille pieces
S
Shredded cheddar
G
Green onions
F
Fresh chopped parsley
