musings, mutterings, and creative muddle. . .

Thursday, December 2, 2010

This Ain't Your Mama's Potato Soup. . .

Hubster can come up with the most intriguing of recipes, and, thank goodness (!) most of them are amazingly delicious!

I mean, think about potato soup, for instance.  When Hubster said he had a potato soup recipe he wanted to try, I just mentally shrugged. . . thinking of a thin, kind of grainy, bland, salty soup in my bowl.   Yes.  I was less than enthusiastic about taking photos for the blog. . .Especially when he tried to further convince me by telling me that spinach was one of the ingredients.  Really?!?

Well. . . that was BEFORE I tasted the soup.

AFTER? I was pleased with myself for having documented the making of such a delicious concoction:-).  Honestly, the addition of cream and spicy sausage (and yes, even spinach) to the otherwise traditional ingredients of potato soup was pure genius!

Hubster's Spicy Potato Soup

2 Tbsp butter
2 Tbsp olive oil
1/2 onion, diced
5 cloves garlic, minced
1 stalk celery, diced
2 lbs andouille sausage - cooked and sliced in rounds
1 lb Italian sausage, crumbled and fried (substitute -ground pork with 2 Tbsp Italian seasoning & 1/2 tsp red pepper flakes)
6 golden or red potatoes, peeled and cut into bite-sized pieces
3 cups chicken broth
2 cups milk
1-3/4 cups heavy cream
2 tsp. Italian seasoning
1 bunch of fresh spinach, chopped (we used 'bagged' spinach leaves)
1/4 cup grated parmesan cheese.

In medium sized frying pan, crumble and cook Italian sausage over medium high heat.  Set aside.

Meanwhile, heat butter and and oil together in a large stock pot over medium heat.  Prepare onion,

celery, and garlic and add to butter and oil

cook until onions are translucent - about 5 minutes.  While the Italian sausage and vegetables are cooking, slice your andouille sausage (we grilled ours first to give it a little smoky flavor - yum!) and peel and dice your potatoes.  Set aside.

(If you did NOT grill your andouille sausage before slicing, add to pot and cook and stir for 5 minutes before adding the next ingredients.)

Add andouille, cooked ground sausage, and potatoes to the mixture.  Cook and stir over medium heat for 15 minutes. 

Pour in chicken broth

(at this point we realized we had chosen the wrong pot and did a switcheroo into a larger stock pot)

add milk and heavy cream.

Bring to a simmer and cook 10- 12 minutes until the potatoes are tender.  While the potatoes are cooking, chop your spinach.

Once the potatoes are fork-tender, mix in the spinach

Remove from heat.  Serve with freshly grated parmesan cheese over the top and crusty bread on the side.

If you're wondering why the first bowl of soup at the beginning of the blog and this bowl of soup look so different. . . The top one was mine (less broth, more chunks) while Hubster prefers more of the soup-soup.  No matter how you like it - you'll LOVE this version of potato soup;-)

And it was a good thing our spice order had arrived, eh?  Did you notice we *needed* two of those seasonings?  I knew you did.

Have a Spudiful kind of day ~

Robin Z

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