Cajun Potato Soup

Instructions

1. 1
   Prepare all vegetables and sausage as directed (peeling, dicing, slicing).
2. 2
   In a large Dutch oven, brown the andouille sausage over medium heat for 3-4 minutes; remove and set aside.
3. 3
   Add butter to the pot, then add the onion, bell pepper, and celery. Sauté for 5 minutes until soft; add garlic and cook another minute.
4. 4
   Sprinkle in flour and stir to make a roux, cooking 1-2 minutes until lightly golden.
5. 5
   Gradually pour in chicken broth, scraping up any bits from the bottom. Add potatoes, sausage, Cajun seasoning, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
6. 6
   Stir in the heavy cream and simmer 2-3 minutes more. Taste and adjust seasonings.
7. 7
   Serve hot, garnished with crumbled bacon and green onions.