The Weeknight Table

Produce

• 2 pounds russet potatoes, peeled and diced
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 bunch green onions, sliced

Meat

• 1 ½ pounds boneless, skinless chicken thighs, diced
• 12 ounces smoked andouille sausage, sliced
• 6 slices thick-cut bacon, chopped

Dairy

• 4 tablespoons butter
• 2 cups half-and-half
• 1 cup sour cream
• 2 cups shredded sharp cheddar cheese

Pantry

• 4 cups chicken stock
• ¼ cup all-purpose flour
• 1 tablespoon olive oil

Spices & Seasonings

• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• Kosher salt, to taste

Instructions

In a large Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of bacon fat in the pot. Add the andouille sausage and cook until browned on both sides. Remove and set aside. Season the chicken with 1 teaspoon of Cajun seasoning, smoked paprika, garlic powder, and onion powder. Add the olive oil to the pot, followed by the chicken, and cook until lightly browned. Remove and set aside.

Add the butter to the same pot, followed by the onion, bell pepper, and celery. Cook for about 5 minutes, or until the vegetables begin to soften. Stir in the garlic, thyme, black pepper, cayenne pepper, and remaining Cajun seasoning. Cook for another minute, then sprinkle in the flour. Stir and cook for about 2 minutes before slowly pouring in the chicken stock, stirring until smooth.

Add the diced potatoes, browned chicken, and andouille sausage back to the pot. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender and the chicken is cooked through. Use a potato masher or the back of a spoon to mash some of the potatoes directly into the broth, leaving plenty of chunks for texture.

Reduce the heat to low and stir in the half-and-half. Allow the soup to warm through for a few minutes without boiling. Remove from the heat and stir in the shredded cheddar cheese a handful at a time until melted. Fold in the sour cream and stir until creamy. Taste and adjust the seasoning with additional salt or Cajun seasoning as needed.

Ladle the soup into bowls and top with the crispy bacon, additional shredded cheddar cheese, sliced green onions, and a dollop of sour cream. Serve hot.