There’s nothing like digging into a big warm bowl of creamy baked potato soup on a chilly evening. But if you ask us, there’s never a bad time to whip up this soup recipe because it’s so easy to prepare. Also, thanks to a few key ingredients, this soup is hearty and filling enough to be your meal’s main course…
One specific ingredient that makes this baked potato soup so tasty is smoked rope sausage. Cajun-style andouille is made with choice cuts of pork and the Creole spices used to cure and flavor andouille is really popular in parts of the southern U.S. and Louisiana. Cajun-style andouille is made with lean pork while French andouille uses cuts of chitterlings. Aidells Cajun andouille is also stuffed with a blend of Creole spices, like cayenne, paprika, and thyme.
Tip: Aidells Cajun Style Andouille is really versatile. You can brown the rope sausage in a skillet with a little butter and chopped onions and then serve on a bed of long-grain white rice or on a crusty roll. You can also add andouille to any recipe you would typically make with ground beef, pork or chicken. Dishes like mac and cheese, paella, gumbo, and pasta can easily be enhanced by adding Cajun-style andouille, or other sausages by Aidells like Sun-Dried Tomato smoked chicken sausage with mozzarella cheese, or Chorizo smoked chicken sausage.
- 6 russet potatoes (scrubbed clean)
- 2 Tbsp. butter
- 4 Aidells® Smoked Chicken Sausage, Cajun Style Andouille (chopped)
- 1 onion (chopped)
- 3 cloves garlic (chopped)
- 6 cups chicken stock
- 1/2 cup cream
- 1/4 cup fresh flat leaf parsley (finely chopped)
- freshly ground black pepper
- 4 oz. shredded cheddar cheese
- 1 cup sour cream
- 1 bunch chives (snipped)
- Preheat the oven to 400°
- Rub the potatoes with olive oil, salt and pepper and place on a baking sheet. Bake until tender, about 1 hour. Remove from the oven and allow to sit until cool enough to handle, but still warm.
- While the potatoes are baking and cooling, melt the butter in a large soup pot. Add the Andouille and cook until brown. Remove from the pan with a slotted spoon and set aside. Add the onion and garlic to the pan and cook until the onions are soft, about 3 minutes. Remove from heat.
- Peel 3 of the potatoes, add to the pot and mash until nearly smooth. Gradually stir in chicken broth and cream until blended. Return to the heat and cook until hot, stirring occasionally.
- Cut the remaining potatoes (with skin) in ½-inch pieces and stir into the soup. Stir in the Andouille and parsley and continue to cook until heated through. Season to taste with salt and pepper. Serve garnished with the cheese, sour cream and chives.
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|Calories750Calories from Fat330
|% DAILY VALUE
|Calories from Fat330
|% DAILY VALUE
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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