*Ingredients:*
1. 1 lb andouille sausage, sliced
2. 4 large potatoes, peeled and diced
3. 1 onion, finely chopped
4. 2 celery stalks, diced
5. 1 bell pepper, diced
6. 3 garlic cloves, minced
7. 4 cups chicken broth
8. 1 cup heavy cream
9. 1 cup shredded cheddar cheese
10. 2 tbsp Cajun seasoning
11. 1 tsp smoked paprika
12. 1/2 tsp cayenne pepper (adjust to taste)
13. 2 tbsp olive oil
14. Salt and pepper to taste
15. Fresh parsley, chopped (for garnish)
*Instructions:*
1. In a large pot, heat olive oil over medium heat. Add the andouille sausage slices and cook until browned. Remove and set aside.
2. In the same pot, add onions, celery, bell pepper, and garlic. Sauté until vegetables are softened.
3. Add the diced potatoes to the pot and stir well.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer until the potatoes are tender.
5. Add the Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Stir well.
6. Slowly pour in the heavy cream while stirring. Allow the soup to simmer for another 5 minutes.
7. Add the cheddar cheese and stir until melted and well combined.
8. Return the cooked andouille sausage to the pot and stir.
9. Serve hot, garnished with fresh parsley.
