Cajun Potato Soup
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, chopped
5 teaspoons minced garlic
2 pounds Andouille sausage, sliced into rounds
6 russet potatoes, peeled and cut into bite-sized pieces
3 cups chicken broth
2 cups milk
1 3/4 cups HEAVY cream
2 teaspoons Italian seasoning
1 bunch fresh spinach
Parmesan cheese, grated
Directions:
Heat the butter and oil together in a large stock pot over medium-heat.
Cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes.
Add the sausage slices; cook and stir another 5 minutes.
Stir in the potatoes; cover, cook and stir 15 minutes.
Pour in the chicken broth, milk, heavy cream and Italian seasoning. Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender.
Mix in the spinach. Remove from heat.
Top with Parmesan cheese.
12 servings
I cut the recipe in half, because there's only two of us, yet it yielded enough to share with the neighbors (not that I did!). I would tell you to make this one day ahead, because then the flavors will penetrate through the potatoes, although the spinach will lose it's vibrant green color. Not included in the recipe is salt...I used about 1 1/2 tsp. Salt to taste, but be careful, because some salt will come from the sausage.
ReplyDelete