½poundhot Italian sausagesremoved from the casing if using links
salt & pepperto season
baby spinachoptional
Instructions
Cook the potatoes and garlic in enough chicken broth to mostly cover the potatoes, up to a quart. Add more, if necessary through the cooking process to keep them from sticking to the pot.
In a separate skillet on medium to medium-high heat, brown the sausage, breaking it into small pieces. Be sure to brown it thoroughly so you have some crispy bits.
When the potatoes are soft, use a wooden spoon or a potato masher to mash some of the potatoes, leaving a few chunks.
Add the cream and milk to create a soupy consistency.
Add the browned sausage to the potatoes and cream mixture, season with salt and pepper. Be sure to taste! Heat on medium low heat till warm.
If desired, add a handful or two of spinach leaves just before serving. The heat of the soup will cook them adequately.
Serve with a hearty, crusty bread. So delicious and warming on a cold evening.
Keyword Italian sausage, potato, potato sausage soup, potato soup, soup