Cajun Potato Soup

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I can honestly say, when it comes to Mardi Gras, I really don’t do that much celebrating. I do, however, really enjoy the food. As a consequence, year after year, I try new recipes for Cajun and Creole dishes. With the frigid temperatures that we’ve been having, nothing sounds better than a hot sandwich or steaming bowl of soup. This Cajun Potato Soup warms you inside and out, thanks to the spices and andouille sausage. It goes together rather quickly; I got the oil and butter melting as I was chopping the vegetables, and then just threw them into the pan as they were cooking. In no time, I had a delicious, comforting bowl of soup.

 

 Cajun Potato Soup

Adapted from Allrecipes.com

2 T. butter 

2 T. olive oil 

1 3-oz. pkg. Melissa’s shallots, diced 

2 ribs celery, diced

3 cloves garlic, minced

1½ lbs. andouille sausage, sliced into rounds 

1 1.5-oz bag Melissa’s Baby Red Potatoes, quartered

3 c. chicken broth 

2 c. whole milk 

2 c. heavy cream 

2 t. Italian seasoning

1 t. Creole seasoning

1 lg. Handful fresh spinach, chopped 

Grated Parmesan cheese, for garnish

 In a large stockpot over medium heat, melt butter and oil together. Add onion, celery, and garlic and cook until the onions are translucent, about 5 minutes. Add the sausage slices; cook, stirring occasionally another 5 minutes. Add potatoes; cook and stir 15 minutes. Slowly add chicken broth, milk, heavy cream, and seasonings. Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender. Add spinach and cook until wilted, about one minute more. Remove from heat. Top with Parmesan cheese.