Sunday, September 4, 2011

{soups-salads-and-salad-dressings} CAJUN POTATO SOUP

 

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.  Enjoy.  Marilyn.

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