This is a hearty and rich potato soup with cream and spicy andouille sausage. Serve with fresh garlic bread. Use Polish sausage in place of the andouille for a slightly different flavor.

Chris Breese
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the butter and oil together in a large stock pot over medium heat. Cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes. Add the sausage slices; cook and stir another 5 minutes. Stir in the potatoes; cook and stir 15 minutes. Pour in the chicken broth, milk, heavy cream, and Italian seasoning. Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender. Mix in the spinach. Remove from heat. Top with Parmesan cheese.

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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

519 calories; 40.3 g total fat; 101 mg cholesterol; 788 mg sodium. 25.4 g carbohydrates; 14.9 g protein; Full Nutrition

Reviews (152)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2009
Let me just start off by saying that I have made this 3 times in 3 weeks and I am not one to repeat a recipe let alone this often! There were some things changed but not much. First I used Hot Italian Sausage with casings removed instead of Andouille. Browned that with some minced garlic and onion no butter or oil needed and drained the meat. I added cooked bacon and this was a great addition! Used skim milk and fat free half and half sprinkled cayenne then with some garlic cheesy bread you have an AWESOME dinner!! (The Hot sausage does add a little bit of a red greasy layer on top- wish I knew how to eliminate that but I don t think it is possible with this kind of sausage and that isn t changing bc we like spicy!!) My fiancé begs for this now! Quick easy and delish! Read More
(55)

Most helpful critical review

Rating: 3 stars
11/17/2010
I made this recipe for some clients and it was average. My professional opinion is that it was unnecessarily rich. A little goes a long way but the bold Andouille flavor was an important element. Read More
(36)
202 Ratings
  • 5 star values: 144
  • 4 star values: 46
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
04/08/2009
Let me just start off by saying that I have made this 3 times in 3 weeks and I am not one to repeat a recipe let alone this often! There were some things changed but not much. First I used Hot Italian Sausage with casings removed instead of Andouille. Browned that with some minced garlic and onion no butter or oil needed and drained the meat. I added cooked bacon and this was a great addition! Used skim milk and fat free half and half sprinkled cayenne then with some garlic cheesy bread you have an AWESOME dinner!! (The Hot sausage does add a little bit of a red greasy layer on top- wish I knew how to eliminate that but I don t think it is possible with this kind of sausage and that isn t changing bc we like spicy!!) My fiancé begs for this now! Quick easy and delish! Read More
(55)
Rating: 5 stars
04/08/2009
Let me just start off by saying that I have made this 3 times in 3 weeks and I am not one to repeat a recipe let alone this often! There were some things changed but not much. First I used Hot Italian Sausage with casings removed instead of Andouille. Browned that with some minced garlic and onion no butter or oil needed and drained the meat. I added cooked bacon and this was a great addition! Used skim milk and fat free half and half sprinkled cayenne then with some garlic cheesy bread you have an AWESOME dinner!! (The Hot sausage does add a little bit of a red greasy layer on top- wish I knew how to eliminate that but I don t think it is possible with this kind of sausage and that isn t changing bc we like spicy!!) My fiancé begs for this now! Quick easy and delish! Read More
(55)
Rating: 5 stars
11/22/2010
I love this recipe it is great to taste easy to make I can easily serve with a clear conscience as i love food and i lover fat. I always put double cream in all my cream soups. sometimes I substitute cabbage for spinach. or bacon for sausage I always fry my meats prior to adding to the soups I then brown my white flour in a frying pan mix it with some of the liquids pour it in the soup to thicken it up this makes the soup really thick. YUM YUM thank you for the great recipe. Read More
(46)
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Rating: 5 stars
02/23/2009
This recipe was really great! It reminded me of the yummy soup at The Olive Garden. It's not thick but has a good spicy flavor and tastes delicious. I took it to a church potluck and it was a hit! Read More
(43)
Rating: 3 stars
11/17/2010
I made this recipe for some clients and it was average. My professional opinion is that it was unnecessarily rich. A little goes a long way but the bold Andouille flavor was an important element. Read More
(36)
Rating: 5 stars
09/27/2010
Very tasty soup....used half polish sausage and half andouille.........yum........the spinach is great in it....finished it of in the crockpot on low......will definitely make again......thankyou!! Read More
(26)
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Rating: 5 stars
02/27/2009
This soup was great! My soup hating family loved it. I did add some chopped celery in when I sauted the onions. When I served it I sprinkled some Cayenne pepper to my bowl after adding the cheese to give it an extra kick. Read More
(25)
Rating: 5 stars
01/31/2011
I used Turkey Polska Kielbasa. Used half & half instead of heavy cream because that is what I had. Added ground cayenne pepper to give this recipe a little heat. Amazing recipe and Oh! so good. I like a thicker soup so I used a small amount of corn starch with some of the hot soup that was added back to the pot to thicken. Prepared this tonight and will have it for dinner tomorrow. Can't wait!! Thank you! A keeper! Read More
(20)
Rating: 4 stars
01/03/2011
This is a good recipe... i used polish sausage and little smokies and added some cajun seasoning to give it some pep. Also used less garlic. I made a big pot for our Christmas party with friends they all loved it! Read More
(20)
Rating: 5 stars
02/07/2011
I made it just the way the recipe is written and it is perfect! This is now on the regular dinner rotation with some Texas toast. Read More
(18)