Yeah, I know fat = flavor, but an oil-slicked soup was not on the menu, so I browned the sausage first, then removed from pot onto paper towels. Pouring off the fat, there was still a residual amount left in which to give the onions and garlic a quick saute before adding the potatoes, etc. I waited on the addition of f/f half-&-half (instead of using both milk and heavy cream) until the potatoes cooked to release enough thickening starch, then just added to desired consistency. The fresh spinach and Parm were very enjoyable additions to this soup, but I found myself wanting to taste more Cajun-esque components like peppers, celery, cayenne, green onions. A decent potato soup recipe, just not one I'm likely to replicate.
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Yeah, I know fat = flavor, but an oil-slicked soup was not on the menu, so I browned the...