Baked Potato Soup - Aidells®

Baked Potato Soup - Aidells®

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Yields

4

Directions

  1. Preheat the oven to 400°F
  2. 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
  3. While the potatoes are baking, melt butter in a large soup pot. Add the Andouille and cook until brown. Remove from the pan, set aside. Add the onion and garlic to the pan and cook until the onions are soft, about 3 mins. Remove from heat
  4. 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
  5. 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

Ingredients

  • 6 ea russet potatoes, scrubbed clean
  • 2 tbsp ea Urban Meadow® butter
  • 4 links ea Aidells® Cajun Style Andouille sausage, chopped
  • 1 ea onion, chopped
  • 3 ea garlic, chopped
  • 6 cups ea chicken stock
  • 1/2 cup ea Urban Meadow® heavy cream
  • 1/4 cup ea fresh flat-leaf parsley, finely chopped
  • to taste ea Urban Meadow® salt and black pepper
  • 4 oz ea Urban Meadow® cheddar cheese, shredded
  • 1 cup ea sour cream
  • 1 bunch ea chives, snipped