- 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.
03/14/2017
recipepes.com
Cajun Potato Soup, recipe
PT15M
PT1H
5
455 calories
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