Patter Fam Sauces

Cajun Potato and Andouille Soup
1 T olive oil
1 T butter
2 cups chopped onions
1 pound Andouille sausage, cut into 1-inch pieces
2 tablespoons chopped garlic
2 sprigs of fresh thyme
2 bay leaves
2 pounds white potatoes (about 6 large Russet), peeled and diced
2 qts chicken stock
1 qt. whole milk
8 oz. heavy cream
¼ cup parmesan cheese
Salt and black pepper
1/4 cup chopped parsley

In a large pot, over medium heat, add the olive oil and butter. When the oil/butter is hot, add the onions and sauté for 2 minutes. Season with salt and pepper. Add the sausage and continue to sauté for 2 minutes. Stir in the garlic and herbs. Add the potatoes, cook and stir for 5 minutes.  Add the stock, milk and cream. Bring the liquid to a boil and reduce to a simmer. Simmer the soup for 30 minutes. Add chopped parsley, Parmesan and season the soup with salt and pepper.




Written by Joyce Peters — February 10, 2016

Leave a comment

Please note: comments must be approved before they are published.


We are so glad you are visiting with us today. We are excited to share the Gospel of Good Taste with you in a variety of ways.