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.

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.

Per Serving: 519 calories; protein 14.9g; carbohydrates 25.4g; fat 40.3g; cholesterol 101.2mg; sodium 787.6mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.