|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||54%|
|Saturated Fat 22g||112%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Potato soup is a comforting and economical recipe but can be a bit ho-hum at times. This recipe, however, includes Cajun-style sausage, which adds some spicy Louisiana flavor and great texture, giving what can be a basic soup a lot of personality.
The base of the soup is similar to other potato soup recipes—with onion and celery, green onion, potatoes, chicken broth, and cream—but it's the andouille sausage that makes this recipe stand out. If you can't find andouille, you can use kielbasa or your favorite smoked sausage. Simple to put together, the sausage is sautéed with the vegetables, then flour, green onions, and herbs are added, the chicken broth and potatoes are stirred in, and the mixture is left to simmer until the potatoes are tender. The cream is the finishing touch, giving this hearty soup a luscious quality.
Serve this potato soup with biscuits or crusty rolls and a salad for a delicious lunch or dinner.
- 3 tablespoons butter
- 1 cup chopped onion (about 2 medium onions)
- 1/2 cup chopped celery
- 12 to 16 ounces andouille sausage links or another smoked sausage (diced)
- 1/4 cup all-purpose flour
- 1/2 cup chopped green onions
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes
- 1 teaspoon dried leaf basil
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 3 cups chicken broth
- 2 pounds baking potatoes, peeled and diced
- 1 1/2 cups heavy cream
Gather the ingredients.
In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and the sausage is lightly browned.
Sprinkle the flour over the mixture in the skillet and stir until smooth and well-blended. Add the green onions, parsley, basil, salt, and pepper; continue cooking, stirring, for 1 minute.
Add the chicken broth and diced potatoes, cover, and simmer for 25 minutes, or until the potatoes are tender.
Stir in the heavy cream and continue cooking until heated through.
Ladle into bowls and enjoy.
- To add some color and nutrition to the soup, stir in a cup or so of fresh spinach or kale toward the end of cooking. Add the cream once the greens are wilted.
- If you like a thick soup, before adding the cream, remove about half of the soup and puree in a blender or food processor and then return to the pot and stir to combine. (Take care when blending hot liquid as it can splatter and cause burns.)
- For another layer of flavor and texture, include 1 1/2 to 2 cups frozen or drained canned corn along with the green onions and seasonings.
- Instead of heavy cream, use milk and add 2/3 cup shredded cheddar cheese.