Andouille Sausage and Potato Soup


I am a big fan of hearty soups with a side salad because I love to eat something healthy along side a heavier dish. I decided to put whole broccoli florets on top of the soup to substitute for a salad and it turned out great. This way you feel indulgent while also giving your body a pat on the back. This is the perfect soup for winter because its hearty, warming and just a big bowl of love. Serve this with some crusty bread and butter and dinner is done.

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6-7 Golden Potatoes quartered

4 cups Chicken Stock

1 yellow onion chopped

8 oz sour cream

1 tsp salt

pepper to taste

3 andouille sausages (fully cooked) sliced in half moons

¾ cup fresh parmesan cheese

3 cups fresh broccoli

Sauté onion in olive oil until translucent. Add potatoes and stir. Add 3 cups chicken stock and simmer until potatoes are soft. Using a potato masher, mash potatoes until a chunky consistency. Stir in sour cream, sausage, cheese, remaining chicken stock & salt and pepper. Stir to combine.

Steam broccoli and drain. Ladle soup into individual bowls and top with a few broccoli florets as an garnish. Make sure they are bite size. Serve immediately.

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