Cajun Potato Soup recipe

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Ingredients

2 tablespoons butter
2 tablespoons olive oil
½ 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 ¾ cups heavy cream
2 teaspoons Italian seasoning
1 bunch fresh spinach, chopped
¼ cup grated Parmesan cheese

Nutrition Info

519.2 calories
carbohydrate: 25.4 g
cholesterol: 101.2 mg
fat: 40.3 g
fiber: 3.2 g
protein: 14.9 g
saturatedFat: 17.8 g
servingSize: -
sodium: 787.6 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

12 servings

Recipe Note

This is a hearty and rich potato soup with cream and spicy andouille sausage. Serve with fresh garlic bread. Use Polish sausage in place of the andouille for a slightly different flavor.

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