Subj : Summer Cottage Top 10 02 To : All From : Dave Drum Date : Mon Jul 08 2024 16:24:00 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 Uncle Dirty Dave's Archives MMMMM .... Flying Economy is one of the most expensive ways to feel poor. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .