Photo: Randy Mayor; Styling: Claire Spollen
Serves 4 (serving size: about 1 3/4 cups)

Smoky andouille gives this hearty and comforting soup a wealth of deep flavor, while chopped coleslaw mix allows it to come together in a flash.

How to Make It

Step 1

Place stock, 1 cup water, potatoes, and thyme in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender.

Step 2

Heat a large nonstick skillet over medium heat. Add sausage; cook 3 minutes or until lightly browned, stirring frequently. Add onion; cook 3 minutes. Stir in garlic; cook 30 seconds. Add coleslaw and wine; cook 3 minutes or until tender, stirring frequently.

Step 3

Remove thyme from potato mixture. Coarsely mash potatoes in pan with a potato masher. Add sausage mixture to potato mixture. Stir in tomatoes, vinegar, and pepper; simmer 3 minutes.

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