Sausage and Potato Soup

March 20, 2013

The weather is getting warm but there’s still enough chill some nights to enjoy a warm and hearty soup.  This one is easy and delicious.

KBP_2637

  • Italian Sausage, 1 1/2 pounds
  • Onion, 2 small
  • Garlic, 2 or 3 cloves
  • Red Bell Pepper, 1
  • Rosemary
  • Sage
  • White Potatoes, 6 to 8, depending on size
  • Chicken Stock or Bouillon, 6 to 8 cups
  • Spinach or Escarole, 1 10 ounce bag
  • Heavy Cream, 1/2 to 1 cup
  • Olive Oil

KBP_2648In a large stockpot heat a little olive oil over medium to medium-high heat then add the sausage.  Turn it a couple of times and cook until it’s nicely browned.

KBP_2646While the sausage is cooking slice the onions and pepper.  Crush the garlic.

KBP_2655Add the onion, garlic, pepper, rosemary and sage to the pot and let it cook over medium heat, stirring occasionally, until the vegetables are soft and beginning to brown.

KBP_2661While the onions and so forth are cooking, scrub the potatoes and slice them into thick slices.  Or chunks, if you prefer.

KBP_2669Add the potatoes to the pot along with enough stock to just about cover everything.  Bring it to a low boil then let it simmer over low heat until the potatoes are tender, about 25-30 minutes.

KBP_2674Remove the sausage from the pot and cut it into slices.

KBP_2672Stir in the spinach and cream.

KBP_2681Return the sausage to the pot and stir it all together.  Adjust the seasoning.  I used hot, spicy sausage so there wasn’t any need for additional pepper.  If your sausage is mild a little black or red pepper might be good.

KBP_2683   Dish it up and enjoy!

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{ 1 comment… read it below or add one }

1 Emily Singleton September 16, 2013 at 8:29 pm

Looks yummy!

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