Cajun Potato Soup


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.


  • 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


  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.

Makes: 12 servings
Start to Finish: 60 mins


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