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Zana · September 14, 2012

CAJUN POTATO SOUP

2 tablespoons butter

2 tablespoons olive oil

1/2 onion, diced

5 cloves garlic, minced

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, chopped

1/4 cup grated Parmesan cheese

• 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; 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.

September 14, 2012	#37
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	CAJUN POTATO SOUP 2 tablespoons butter 2 tablespoons olive oil 1/2 onion, diced 5 cloves garlic, minced 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, chopped 1/4 cup grated Parmesan cheese • 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; 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.