Sausage Potato Soup
Soups On!!! Perfectly hearty on a cold fall or winter day. Sausage, red potatoes, and veggies all cooked in an amazing semi thin broth. Yum! Delicious! Serve with Parmesan cheese and crisp bacon on top make it even better, Oh, and don’t forget cornbread on the side. You can change the meat also, I have used the crisp bacon in the soup, as well as chicken.
4 large cloves garlic minced
1 lg. onion chopped
1/2 tsp. red pepper flakes
1/2 tsp. salt
1 -3 drops black pepper essential oil – or 1/2 tsp. black pepper
8 cups chicken broth
6-8 cups cubed red potatoes
2 cups chopped carrots
1 can corn and juice
2 cups or 2 large handfuls of baby spinach or Kale
1/4 c. flour
2 cups heavy cream
Sausage Potato Soup Instructions:
In large fry pan over medium heat brown sausage, remove from heat, press with several folded paper towels to remove excess grease. Return to heat, add garlic, onion and seasonings, saute on low 5 minutes or till tender, set aside.
Meanwhile in a large soup pan add broth, potatoes, carrots & corn, bring to a boil cook 5-10 minutes till potatoes are tender. Remove from heat and stir in spinach or kale. Set aside.
In a small sauce pan whisk flour and cream until well mixed. Bring to a boil. Then stir into meat mixture, then stir combined mixture into broth vegetable pan.