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Andouille and Potato Soup

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Andouille and Potato Soup BigOven - Save recipe or add to grocery list Yum
  1. Heat a Dutch Oven on Medium-High Heat. Add the Sausage and cook until browned
  2. Add the Chicken Stock to deglaze then add the frozen Hash Browns, Water, Cream of Celery Soup and the Cajun Seasoning. Bring to a boil then lower to a simmer to cook for 10 minutes
  3. Stir in the Heavy Cream
  4. Serve garnished with diced Green Onions and chopped Parsley
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