Creamy Potato Soup with a Twist

Now that the cold weather has arrived and the holiday madness is in full swing, easy, hearty meals become our go-to recipes. DH2b requested creamy potato soup last month, which I had never tried, and we've since had it three times. It's warm, comforting and filling - all the best traits of a winter dish. As usual, I've tailored this recipe for his "no veggie" rule but the powders could easily be changed to the fresh deal. Last night, I made one final tweak that received extensive enthusiasm so, I wanted to share my twist.


Creamy Potato Soup with Andouille Sausage

4 tablespoons butter
2 andouille sausages (3-4 ounces), cut into 1/2 inch slices
4 tablespoons flour
1 tablespoon onion powder
2 teaspoons garlic powder
1/4 rounded teaspoon dried parsley
1 1/2 cups chicken broth
1 1/2 cups whole milk, plus extra
1/2 cup heavy cream
3 potatoes, cut into 1/2 inch cubes
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
1/2 teaspoon thyme
1/2 teaspoon salt
2 tablespoons dry white wine
1/4 teaspoon ground cayenne pepper

Melt the butter in a large pot. Add andouille, brown. Sprinkle in flour, onion, garlic, and parsley; cook, stirring for 2 minutes. Add broth slowly, stirring in each addition.

Add milk, cream, potatoes, Worcestershire sauce, mustard, allspice, thyme, salt, wine, and cayenne. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. If thicker soup is desired, smash potatoes with the back of a spoon. If a thinner soup is preferred, slowly add milk until desired consistancy is reached. Serve warm.
(adapted from AllRecipes)

The addition of the andouille makes this meal higher in protein, a bit more filling, and gives it a little kick. You could add more or less (we had two on hand when I thought to add them) or none at all. The soup is excellent either way!

Hopefully, this ticks one easy meal off your list this holiday season! Have you any to share?

Enjoy! x