Sausage, Potato, and Spinach Soup
This is a longtime family favorite dinner recipe that utilizes our mild hot or sweet italian beef sausage, depending on your preference. It’s a great one after a chilly day on the farm. It also transports well in a crock pot for sugarhouse meals. In the spring, I can often find local spinach to use which always adds depth of flavor.
Ingredients
1 Tablespoon Olive Oil
1 Pound HHF Mild Hot Italian Sausage (or Sweet Italian, if you prefer)
3 Cloves Garlic, minced
1 Medium Onion, diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 Bay Leaf
Salt and black pepper, to taste
5 Cups Chicken Broth (I use Low Sodium)
1 Pound Red Potatoes, skin on, diced
3 Cups fresh Baby Spinach
1/4 cup Heavy Cream
Directions:
Heat Olive Oil in a dutch oven (or large pot) over medium heat. Cook the HHF beef sausage until just browned or still slightly pink, usually about 3-5 minutes. Make sure to crumble as it cooks. Our beef is very lean, so I usually don’t have to drain any excess fat.
Stir in onion, garlic, basil, and oregano. Cook, stirring often, until the onions are translucent, usually about 3 minutes. Season with salt and pepper to taste.
Stir in chicken broth slowly, scraping any brown bits off the pan. Add bay leaf and bring to a boil. Add the potatoes and strongly simmer until they are tender, about 10 minutes.
Stir in spinach until it begins to wilt, about 2 minutes. Add heavy cream and stir until heated through. Season with salt and pepper to taste.
We like to enjoy this meal with some crusty bread and fresh chives on top.