Potato Sausage Soup
You all know I love soup, and this one might be my new favorite. 🥣 Sausage, potatoes, a little spinach, and it’s super creamy thanks to cream cheese. Perfect for fall dinners. Ingredients (Serves 4–6)
Ingridients
- 1 olive oil
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp italian seasoning
- 1 and 1/2 lbs medium sized potatoes, diced into small cubes
- 4 cups beef broth
- 6 oz cream cheese, you can use regular but I used chives and onion
- 1/2 cup heavy cream
- 3 cups fresh spinach (or baby kale)
- Optional: Parmesan cheese, for finishing
Instructions
1. Heat a Dutch oven or large pot over medium heat and add olive oil and then the sausage. Cook, breaking it up, until browned, about 5–6 minutes. Stir in the onion, spices and cook until softened and golden, about 3–4 minutes.
2.Stir in the diced potatoes and coat them in the sausage and spices. Pour in the broth and bring to a boil, then lower the heat and simmer gently for 12–15 minutes, until the potatoes are tender.
3. Reduce the heat and stir in the cream cheese until fully melted and incorporated. Pour in the heavy cream and stir until the soup is smooth and creamy. Fold in the spinach so it wilts.
