Cajun Potato Soup
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Recipe by Chris Breese
"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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2 tablespoons butter
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2 tablespoons olive oil
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1/2 onion, diced
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5 cloves garlic, minced
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2 pounds andouille sausage, sliced into rounds
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6 russet potatoes, peeled and cut into bite-sized pieces
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; 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.
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