A creamy, spicy one-pot Cajun Potato Soup with sausage, peppers, and tender potatoes. Perfect for weeknight dinners or weekend brunches.

1 tbsp vegetable oil

1 ring (13.5 oz) andouille sausage, sliced

1 large onion, diced

½ cup diced celery

½ red bell pepper, diced

1 tsp Cajun seasoning

¼ tsp cayenne pepper

4 cups chicken broth

4 large russet potatoes, peeled and cubed

Optional: ½ cup heavy cream, green onions, cheddar cheese

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1. Heat oil in large pot, brown sausage slices for 5–6 minutes, remove and set aside.

2. Add onions, celery, and bell pepper to the same pot. Sauté for 5 minutes.

3. Stir in Cajun seasoning and cayenne. Pour in broth and add cubed potatoes.

4. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15–18 minutes.

5. Mash some of the potatoes or blend for a creamier texture.

6. Return sausage to the pot. Stir in cream if using. Simmer for 5 more minutes.

7. Ladle into bowls, top with green onions and cheddar.

Store leftovers in airtight container up to 4 days. Freeze for up to 3 months.