Andouille and Potato Soup
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Ingredients
- 13.5 oz Package Cooked Andouille Sausage Sliced thin
- 14.5 oz Chicken Stock
- 28 oz Frozen diced Hash Browns with Onions and Peppers
- 1 C Water
- 1 Cream of Celery Soup
- 2 tsp Cajun Seasoning
- .5 Pint Heavy Cream
Ingredients
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Instructions
- Heat a Dutch Oven on Medium-High Heat. Add the Sausage and cook until browned
- Add the Chicken Stock to deglaze then add the frozen Hash Browns, Water, Cream of Celery Soup and the Cajun Seasoning. Bring to a boil then lower to a simmer to cook for 10 minutes
- Stir in the Heavy Cream
- Serve garnished with diced Green Onions and chopped Parsley
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