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.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
519 Calories
Recipe Instructions
Step 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.
Ingredients
2 tablespoons butter
2 cups milk
2 tablespoons olive oil
¼ cup grated Parmesan cheese
3 cups chicken broth
5 cloves garlic, minced
2 teaspoons Italian seasoning
½ onion, diced
1 ¾ cups heavy cream
2 pounds andouille sausage, sliced into rounds
6 russet potatoes, peeled and cut into bite-sized pieces
