Ingredients

• 5 Yukons gold potatoes , peeled and cut into chunks
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 yellow onion
• 2 stalks celery
• 1 green bell pepper
• 2 cloves garlic
• 1 pound andouille smoked sausage
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon Cajun seasoning
• 0.25 cups grated Parmesan cheese

Instructions

1. 1 Place potatoes in a large microwave-safe bowl with a few tablespoons water, and cook on High, stopping occasionally to stir potatoes, until nearly tender, 5 to 8 minutes.
2. 2 Meanwhile, heat butter and olive oil in a large stock pot over medium heat. Add onion, celery, bell pepper, and garlic, and cook and stir until onion begins to turn translucent, about 5 minutes. Stir in andouille, and cook for about 5 minutes more.
3. 3 Pour in vegetable broth; bring to a simmer, add potatoes, and cook until potatoes are fork-tender, about 15 minutes.
4. 4 Stir in cream; season to taste with Cajun seasoning, and cook just until heated through. Serve hot in bowls; sprinkle each bowl with Parmesan cheese.

Nutrition per serving