Priscilla's Sausage Potato Soup
This is a great hearty soup I have enjoyed creating! I have made for our family game night and everyone loved it! My favorite soup has always been potato soup, but this recipe I created added so much flavor and some protein too! I hope you enjoy it as much as we all do!
Yield: 10 servings (~1 cup servings)
Cook time: 30 minutes
Ingredients:
1 lb sausage
3 tbsp unsalted butter
1/4 cup finely diced yellow onion
2 cups carrots, diced
2 tsp minced garlic
1/3 cup wheat flour
4 lbs small potatoes, diced into 1" chunks
5 cups chicken broth no salt added
2 tsp better than boullion roasted chicken
2 cups milk (I use 1%)
2/3 cups heavy cream
2 tbsp italian seasoning
1 tsp salt
1 tsp Lawry's season salt
1 tsp ground black pepper
3 tbsp fresh parsley, finely diced
3 oz fresh baby spinach, chopped
*shredded cheddar cheese, chives, sour cream, and bacon are great additional toppings to have on hand
Instructions:
1. Brown sausage in a large soup pot over medium heat. Make sure you have chopped up the sausage fairly well. Drain off any excess fat reserving 1 tbsp of the grease for the recipe, and transfer to a plate. Set aside.
2. In the same pot with the 1 tbsp sausage grease (or olive oil if not enough grease left), add butter and melt on medium low heat.
3. Add the chopped onion and carrots. Saute until the onion is translucent, about 10 minutes. While that is cooking, mix the boullion with the broth with a whisk.
4. Add garlic and cook until fragrant, about 2-3 minutes.
5. Sprinkle flour over the ingredients in the pot and stir until all the flour is mixed throughout.
6. Add the diced potatoes, chicken broth, milk, heavy cream, italian seasoning, both salts, and pepper. Stir well!
7. Turn the heat to medium and bring to a boil. Cook until potatoes are tender when pierced with a fork (about 10 minutes or more). Add the baby spinach now.
8. Add the sausage back into the soup. Reduce heat to simmer. Continue simmering for 15-20 minutes, stirring occassionally so it does not stick.
9. Add the fresh parsley. Serve hot! Top the individual bowls off with sour cream, chopped bacon, cheddar cheese, or chives. Enjoy!
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