Cajun Sausage-Potato Soup
Dill Dip with Vegetables
Ingredients
- 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 cup water
- 1 (10.75) can condensed cream of celery soup
- 2 tsp Cajun seasoning
- ½ cup heavy cream
- Sliced green onions (optional)
Instructions
- In a 4-quart pot combine first six ingredients (through Cajun seasoning). Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until potatoes are tender, stirring occasionally.
- Before serving, stir in cream. If desired, top servings with green onions.
Side Dish Ingredients
- ½ of an (8-oz) pkg cream cheese, softened
- ½ of an (8-oz) carton dairy sour cream
- 1 Tbsp finely chopped green onion
- 1 Tbsp snipped fresh dill or 1 tsp dried dill
- ¼ tsp seasoned salt or salt
- Milk (optional)
- Assorted vegetable dippers
Side Dish Instructions
- In a medium mixing bowl beat cream cheese, sour cream, green onion, dill, and seasoned salt with a mixer on low until fluffy.
- If desired, cover and chill 1 to 24 hours. If dip thickens after chilling, stir in 1 to 2 Tbsp milk. Serve with vegetable dippers. Refrigerate leftovers.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 16 | |
| Calories |
363
|
38
|
401
|
| Fat (g) | 26 | 4 | 30 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 12 | 1 | 13 |
| Carb (g) | 20 | 1 | 21 |
| Fiber (g) | 2 | 0 | 2 |
| Sodium (mg) | 1113 | 52 | 1165 |
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