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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.
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.
