Sausage
Potato Soup
4 large russet
baking potatoes, peeled and diced
2 cups chicken
broth
1 medium onion,
peeled and chopped
2 cloves garlic,
minced
½ lb. bulk sausage
1 can cream of
chicken soup
½ cup milk
1 cup frozen chopped
spinach
1 tsp. thyme
leaves
1 tsp. celery salt
1 tsp. black
pepper
½ tsp. red hot
pepper flakes
In Dutch oven or
large kettle, cook potatoes in chicken broth until tender (15 minutes or so). While
potatoes cook, brown the sausage in a medium skillet. (I made little meatballs
with the sausage.) Remove from skillet and set aside. Sauté onion and garlic in
sausage grease for about 5 minutes. Once potatoes are tender, using a slotted
spoon, scoop out 1-1½ cups of potatoes and place in large bowl to mash. Add cream of chicken soup, milk, spices,
mashed potatoes, and sausage to Dutch oven and bring to a gentle boil, stirring
often. Sprinkle spinach over top and cover. Simmer just long enough to heat up
the spinach. Stir gently and serve.
© Crackerberries 2014
