Potato Sausage Soup
Potato Sausage Soup is my simple version of a popular soup at an American chain restaurant and we enjoy the homemade version so much more!
Ingredients
- 2½ pounds russet potatoes chopped
- 4 cloves garlic chopped
- chicken broth about a quart
- ½ cup heavy cream
- 2-3 cups whole milk to create the right consistency
- ½ pound hot Italian sausages removed from the casing if using links
- salt & pepper to season
- baby spinach optional
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.