- Written by: Bear
- Category: Spicy Sausage and Potato Soup
- Hits: 262
This recipe has been a favorite for the Soup Cook Offs at the VFW!
3 tablespoons butter
1 cup chopped onion (about 2 medium onions)
1/2 cup chopped celery
12 to 16 ounces andouille sausage links or another smoked sausage (diced) *Works well with Hot Italian Sausage as well*
1/4 cup all-purpose flour
1/2 cup chopped green onions
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes
1 teaspoon dried leaf basil
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
3 cups chicken broth
2 pounds baking potatoes, peeled and diced
1 1/2 cups heavy cream
Steps to Make It
Gather the ingredients.
In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and the sausage is lightly browned.
Sprinkle the flour over the mixture in the skillet and stir until smooth and well-blended. Add the green onions, parsley, basil, salt, and pepper; continue cooking, stirring, for 1 minute.
Add the chicken broth and diced potatoes, cover, and simmer for 25 minutes, or until the potatoes are tender.
Stir in the heavy cream and continue cooking until heated through.
Ladle into bowls and enjoy.