1 lb roll Dean’s hot sausage
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon flour
2 cartons (32 oz each) chicken broth
6 medium Russet potatoes, washed and scrubbed
1 cup heavy cream
6 cups baby spinach (1 bag)

Brown sausage in large soup pot, breaking into chunks. When halfway browned, add onion and garlic; cook till sausage is done and onions are translucent. While sausage is browning, wash potatoes and cut each in half lengthwise. Slice into 1/4-inch slices, leaving skin on. Set aside.

Sprinkle flour over cooked sausage mixture and stir to combine. Pour in the chicken broth and bring to a boil.

Once soup is boiling, add potatoes to pot. Cook for 20 minutes or until potatoes are fork tender.

Remove soup from heat and stir in the heavy cream and spinach. Cook over very low heat for 5 minutes, stirring occasionally.

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