|Nutritional Guidelines (per serving)|
|Servings: 6 bowls (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This potato, sausage, and spinach soup is made with your favorite kind of sausage. Choose chorizo, Italian sausage, or another blend your family likes.
Spanish chorizo is an excellent choice for this soup, or use a Portuguese chourico. Chorizo is a smoky flavored sausage seasoned with paprika. If you prefer the flavor of Italian sausage, choose a spicy one. A fresh andouille would be good as well. If you prefer smoked sausage, dice it and brown it in a small amount of oil before you add it to the soup.
See the reader comments for more ideas and suggestions.
- 3 to 4 large potatoes, peeled and thinly sliced (about 2 pounds)
- 2 medium onions, thinly sliced
- 6 cups chicken broth
- 1/4 teaspoon freshly ground black pepper
- 12 ounces fresh spicy sausage (chorizo, spicy Italian, etc.)
- 1 pot boiling water
- 1 tablespoon butter
- 1 pound fresh spinach, cleaned and chopped
In a large Dutch oven or stock pot, combine potatoes, onions, chicken broth, and black pepper. Bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 25 to 30 minutes.
Meanwhile, pour water into a skillet to a depth of about 1/2-inch. Place the skillet over medium-high heat and bring to a boil. Put the sausages in the boiling water.
Reduce the heat to low, cover, and simmer the sausages for 15 minutes.
Drain and remove the sausage from the casings. Thinly slice the sausage or crumble and set aside.
Blend or process cooked potato mixture, a little at a time, until smooth.* Return to the stock pot and add butter and chopped spinach. Cook, uncovered, over low heat for about 3 to 5 minutes, until spinach is wilted. Stir in sliced or crumbled sausage meat; taste and add kosher salt and freshly ground pepper, to taste. Serve immediately.
*Because hot liquids can force the top off of a blender, never fill the blender more than half full. One-third is even better. Loosen the center cup in the lid and place a folded kitchen towel over the top. Hold the lid down firmly as you blend.
"Loved the soup. I tweaked the recipe a bit by adding shallots and garlic to the potato mixture. As for spices I also added 1/2 teaspoon of turmeric and 1/2 teaspoon of cumin, neither of which were overpowering. The turmeric does make the soup a glossy yellow. Three of the four kids and husband ate it all up. Fussy teenager even ate some." — B Mom
"I liked the fact that the recipe uses potatoes to make the soup a little bit thicker and richer instead of adding cream and flour as other similar spinach soups usually do. This one felt like a lighter version. I also added some nutmeg to the recipe when I added the cut up chorizos. A very tasty soup that I definitely would make again!" — A.L.
"What an absolutely wonderful soup! I can't believe how smooth and thick it came out. I had looked at over 50 cream of spinach soup recipes that all had dairy and flour in them when I found this one. Much healthier, but it tastes like you're eating all the stuff you shouldn't! Husband raved about it - guess we'll be having this on a regular basis. It was a great new way to use the overabundance of spinach in our garden this year. Will have to try freezing it - without the dairy, I don't see why it wouldn't freeze well. Thank you." — Mari
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