Cajun Potato Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 onion, diced
• 5 cloves garlic, minced
• 2 pounds andouille sausage, sliced into rounds
• 6 russet potatoes, peeled and cut into bite-sized pieces
• 3 cups chicken broth
• 2 cups milk
• 1 3/4 cups heavy cream
• 2 teaspoons Italian seasoning
• 1 bunch fresh spinach, chopped
• 1/4 cup grated Parmesan cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Dice the onion, mince the garlic, slice the andouille into rounds, and peel and cut the potatoes into bite-sized pieces before you start cooking.

2. Melt the butter with the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until softened, then add the garlic and cook 1 minute more.

3. Add the andouille rounds and cook for 5 minutes, stirring, until lightly browned and heated through.

4. Add the potatoes, chicken broth and Italian seasoning. Bring to a boil, then reduce to a simmer and cook for 15 minutes, until the potatoes are tender.

5. Stir in the milk and heavy cream and warm over low heat for 5 minutes, without letting it boil. Stir in the chopped spinach and cook about 2 minutes until wilted.

6. Stir in the Parmesan until melted, adjust seasoning to taste, and ladle the soup into bowls to serve.