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Andouille Potato Soup

1/2 cups Butter
3 cloves Garlic, Minced
1 cup Shredded Carrots
1 cup Onion, Diced
2 whole Andouille Sausages, Sliced
3 cups Potatoes, Diced
4 cups Water
4 cubes Bouillon
1/2 teaspoons Black Pepper
2 teaspoons Dried Parsley
1 cup Milk, Half-and-Half, Or Cream
1 cup Shredded Cheddar Cheese
1 cup Green Onion, Thinly Sliced


In large pot, on medium-low heat: 1. Add butter, garlic, carrots, onions and sausage. Reduce the butter to a thick glaze while lighly browning sausage. Do not burn your butter! 2. When reduced, add potatoes and add water. 3. Add bouillon cubes and bring up to boil before dropping down to simmer. 4. Add pepper and parsley. Stir occasionally. 5. Simmer for 30 minutes. 6. Using back of wooden spoon, mash some of the potatoes up against the side of the pot. 7. At this point you can turn off heat and slowly stir in milk or cream if desired. Top with shredded cheddar cheese and thinly sliced green onions! Enjoy! * Notice there is no salt added to this soup... the bouillon, sausage and butter salt this soup nicely so its really not necessary.

Source: tastykitchen.com