MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Potato Soup
Categories: Pork, Vegetables, Potatoes, Cheese, Dairy
Yield: 8 servings

13 1/2 oz Andouille sausage; in 1/4"
- rounds
2 tb Olive oil
3 cl Garlic; minced
1/2 ts Crushed red pepper flakes
1 c Yellow onion; diced
1/2 c Celery; diced
1 c Red bell pepper; diced
2 tb Unsalted butter
4 c Chicken broth
3 ts Cajun seasoning
1/2 ts Kosher salt
1/2 ts Smoked paprika
4 lg Russet potatoes; peeled, in
- 1" cubes
1 c Heavy whipping cream
1/4 c Parmesan cheese; fresh
- grated
3/4 c Cheddar cheese; fresh
- grated
1/4 c Fresh parsley; chopped

Warm a Dutch oven or heavy-bottomed stock pot over
medium-high heat. Add the sliced sausage to the pot and
cook for 2-3 minutes until the slices brown on the
edges. Remove to a plate.

Reduce the heat to medium, then add the olive oil,
garlic and crushed red pepper flakes. Cook for 1 minute
until fragrant, then add the butter, onions, celery and
bell pepper. Cook until the vegetables soften, about 5-7
minutes.

Pour in the chicken broth (store-bought or homemade
broth) and add Cajun seasoning, salt, paprika and the
cubed potatoes. Bring the soup to a boil, then reduce to
a simmer and cook for 15-18 minutes until the potatoes
are fork tender.

Reduce the heat to low, pour in the heavy cream, and add
the Parmesan and cheddar cheese. Stir until the cheese
has melted and the soup is smooth and creamy.

Return the sausage to the pot and stir in the parsley.
Cook the creamy soup for 5 minutes and then ladle into
bowls. Serve hot, garnished with additional parsley.
Enjoy!

Lauren Habermehl, Milwaukee, Wisconsin

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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