Sausage and Potato Soup
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.
- Italian Sausage, 1 1/2 pounds
- Onion, 2 small
- Garlic, 2 or 3 cloves
- Red Bell Pepper, 1
- 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
In 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.
While the sausage is cooking slice the onions and pepper. Crush the garlic.
Add 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.
While the onions and so forth are cooking, scrub the potatoes and slice them into thick slices. Or chunks, if you prefer.
Add 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.
Remove the sausage from the pot and cut it into slices.
Stir in the spinach and cream.
Return 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.
Dish it up and enjoy!