Wednesday, January 2, 2013

Andouille & Potato Soup

When the weather gets cold, my cravings for soup increase dramatically.  And no brothy-chickeny soups will suffice.  I want CARBS, dangit.  I want creamy, opaque, hearty chowder-y soup that I couldn’t see through if I tried.

And a few weeks ago, thankfully, my husband had the exact same craving & I came home from work to find this soup waiting for me.


Soooooo yum.  We are DEFINITELY making this again.  It’s a spin on a traditional “ham & potato” chowder, using some smoked andouille sausage we had in the fridge.


3.5 cups peeled & cubed potatoes (Yukon Gold)

1/3 cup diced celery

1/2 onion, chopped

(1) 3-4 oz link of andouille sausage, diced

3.25 cups water

2 chicken bouillon cubes

1/2 tsp salt (or more to taste)

1 tsp black pepper

5 tbsp light margarine

5 tbsp flour

2 cups skim milk



Combine the potatoes, celery, onion, sausage and water in a stockpot, add the chicken bouillon, salt and pepper.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes.  

In a separate saucepan, melt the margarine over medium-low heat.  Whisk in four and cook, whisking constantly until thick.  Slowly stir in the milk as not to allow lumps to form until all of the milk has been added.  Continue whisking over medium-low heat until thick, about 4-5 minutes.

Add the milk mixture into the stockpot and cook until soup is heated through.  Serve with a slice of buttered bread (Because YAY more carbs!!!)  Makes 8 servings.



Calories 149.5

  Total Fat 6.7 g

  Saturated Fat 1.3 g

  Polyunsaturated Fat 2.0 g

  Monounsaturated Fat 0.9 g

  Cholesterol 6.2 mg

  Sodium 471.2 mg

  Potassium 374.4 mg

  Total Carbohydrate 17.4 g

  Dietary Fiber 1.1 g

  Sugars 3.6 g

  Protein 5.2 g

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