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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Serve with fresh garlic bread. Use Polish sausage in place of the andouille for a slightly different flavor. Submitted by Chris Breese. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
1/2 onion, diced |
5 garlic cloves, minced |
2 lbs andouille sausages, sliced into rounds |
6 russet potatoes, peeled and cut into bite-sized pieces |
3 cups chicken broth |
2 cups milk |
1 3/4 cups heavy cream |
2 teaspoons italian seasoning |
1 bunch fresh spinach, chopped |
1/4 cup parmesan cheese, grated |
Directions:
1. Heat the butter and oil together in a large stock pot over medium heat.
2. Cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes.
3. Add the sausage slices; cook and stir another 5 minutes.
4. Stir in the potatoes; cook and stir 15 minutes.
5. 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.
6. Mix in the spinach.
7. Remove from heat.
8. Top with Parmesan cheese.
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