1 ring of andouille sausage (13.5 ounces), cut into 1/4-inch rounds Two tablespoons of extra virgin olive oil 3 minced garlic cloves,1/2 teaspoon red pepper flakes, pulverized 1 cup diced yellow onion ,1/2 cup minced celery 1 cup (approximately 1 medium pepper) scarlet bell pepper 2 tablespoons butter,4 cups broth from poultry,3 teaspoons seasoning for Cajun, Half teaspoon salt Smiling 1/2 teaspoon of paprika Four large russet potatoes, peeled and diced to a thickness of one inch 1 cup heavy cream for frothing, 1/4 cup freshly shredded Parmesan cheese,3/4 cup freshly grated cheddar cheese,1/4 cup minced fresh parsley
Preheat a Dutch oven or stockpot with a hefty bottom over medium-high heat. Cook the sausage segments for an additional 2–3 minutes, or until the edges begin to brown. Place on a plate.
After reducing the heat to medium, combine the pulverized red pepper flakes, garlic, and olive oil.
After one minute of cooking, until fragrant, incorporate the butter, celery, onions, and bell pepper. Allow the vegetables to mellow, approximately 5 to 7 minutes.
After incorporating the chicken bouillon (whether purchased or prepared at home), season with Cajun seasoning, salt, paprika, and add the cubed potatoes.
Reduce the soup to a simmer after bringing it to a boil; cook the potatoes for 15 to 18 minutes, or until tender with a probe.
Pour in the heavy cream and stir in the Parmesan and cheddar cheese after reducing the heat to low. Once the cheese has melted and the broth is smooth and creamy, continue to stir.