| Fast Prep | Dump and Go
cajun sausage-potato soup
prep: 20 minutes | cook: 10 minutes | MAKES: 6 servings (1⅓ cups each)
- 4 cups frozen diced hash brown potatoes with onions and peppers
- 1 14.5-oz. can reduced-sodium chicken broth
- 1 13.5- to 14-oz. pkg. cooked andouille or other smoked sausage, chopped
- 1 10.75-oz. can condensed cream of celery soup
- 1 cup water
- 2 tsp. Cajun seasoning
- ½ cup heavy cream
- Sliced green onions (optional)
1. In a 4-qt. pot combine the first six ingredients (through Cajun seasoning). Bring to boiling; reduce heat. Simmer 10 minutes or until potatoes are tender, stirring occasionally.
2. Before serving, stir in cream. If desired, top servings with green onions.
PER SERVING: 363 cal., 26 g fat (11 g sat. fat), 67 mg chol., 1,113 mg sodium, 20 g carb., 2 g fiber, 1 g sugars, 12 g pro.
