I took a recipe I found on a site I visit regularly and tweeked it a bitFry 3-4 pieces of bacon to the crisp stage (this is NOT absolutely necessary if you are health conscious or dieting)
Remove Bacon & add 2 T. Butter (I always use the real thing-but not essential)
& 2 T. EVOO (Extra Virgin Olive Oil)
Add 1 chopped onion/ 2 Stalks Chopped Celery & Cook until onion is translucent
Add 2-4 cloves minced garlic and cook until garlic smells done (DON'T OVERCOOK)
Add 1-2 #s of sliced Andouille Sausage or any Sausage variety you prefer & cook 5 minutes or so stirring occasionally
Add 4 Peeled and Cut into bite size pieces Russet Potatoes & Cook 15 minutes or so remembering to stir occasionally
Add Chicken Stock that covers what is in the pot & cook until potatoes are tender
Add about 2 c. milk & 1 c. heavy cream
2 t. or to taste for me Creole Seasonings/Salt/Pepper -maybe dash of hot sauce
At this point I added 1/4 c. cornstarch mixed with the broth from the soup until smooth.
Simmer for 15 minutes or until hot and thickened.
At this point, I was not satisfied with the soup consistency, so I took potatoes from the soup & the broth and put in a blender. Add the puree back to the soup and it should then thicken up nicely.
Top with cheese of choice/bacon bits/chopped green onions & serve with cornbread.
A REALLY nice variation on potato soup!
Simmer until warmed thoroughly and thickened
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