Cajun Potato Soup (Print Version)
# Ingredients:
01 -
1/2 cup of cream, heavy type.
02 -
Green onion bits for garnish.
03 -
13 oz andouille sausage, sliced into thin rounds.
04 -
2 celery ribs, diced.
05 -
A small onion, diced.
06 -
Dash of salt and pepper as needed.
07 -
4 garlic cloves, finely chopped.
08 -
1/4 cup all-purpose flour.
09 -
2 pounds of Yukon gold potatoes, cubed into 1-inch pieces.
10 -
Cheddar cheese, shredded, for serving.
11 -
3 cups milk.
12 -
A teaspoon or two of Cajun spices.
13 -
3 cups chicken stock.
# Instructions:
01 -
Throw sausage, celery, and onion into a big pot on medium heat. Stir until the onion softens. Add a sprinkle of salt and pepper while cooking.
02 -
Mix in the chopped garlic and keep it going for about half a minute. Stir in the flour and let it cook another minute.
03 -
Pour in the broth, milk, and cream. Toss in the Cajun spices. Stir everything so the flour's evenly mixed.
04 -
Drop in those potato cubes and let it all bubble gently for around 10 minutes or until the potatoes are soft.
05 -
Scoop into bowls. Sprinkle some green onions and cheese on top before serving.
# Notes:
01 -
Toss in bell pepper if you want a punch of flavor.
02 -
Top nutrition facts don't include optional garnishes.