Cajun Potato Soup

Ingredients

• 13-1/2 ounces fully cooked andouille sausage links, cut into 1/4-inch slices

• 2 tablespoons butter

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1/2 teaspoon crushed red pepper flakes

• 1 medium onion, chopped

• 1 medium sweet red pepper, chopped

• 1 celery rib, chopped

• 1 carton (32 ounces) chicken broth

• 3 teaspoons Cajun seasoning

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon kosher salt

• 4 large russet potatoes, peeled and cut into 1-inch cubes

• 1 cup heavy whipping cream

• 3/4 cup shredded cheddar cheese

• 1/4 cup grated Parmesan cheese

• 1/4 cup chopped fresh parsley

Directions

1. In a Dutch oven over medium heat, cook and stir sausage until edges are lightly browned, 3-5 minutes. Remove sausage to a bowl.

2. In the same pan, melt butter and heat oil over medium heat. Add garlic and pepper flakes; cook and stir 1 minute. Add onion, red pepper and celery. Cook and stir until vegetables are softened, 5-7 minutes.

3. Stir in broth, Cajun seasoning, paprika and salt. Bring to a boil. Add potatoes. Reduce heat; simmer, uncovered, until potatoes are tender, 15-18 minutes.

4. Reduce heat to low. Stir in cream, cheddar cheese and Parmesan cheese until cheese is melted. Add sausage and parsley. Heat through. If desired, serve with additional parsley.

Nutrition Facts

1 cup: 305 calories, 21g fat (10g saturated fat), 77mg cholesterol, 812mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 11g protein.

Recipe by Lauren Habermehl, Pewaukee, Wisconsin