The first time I made this recipe it was inhaled so quickly two things happened. First, I didn’t manage to get pictures taken to share with you. Second, I flat out forgot how I made it.
Around here most meals and cooking is planned around what we have on hand, what I feel like making, and what can I share with you lovely readers. Often the three intersect which, when it does, it makes me a very happy camper.
The problem is I get stuck in a cooking rut because so many of our standby favorites I don’t feel like making because I have already shared it here. Then I just get grumpy and don’t want to make anything at all and end up eating quinoa for dinner again.
Happily I got to make this crowd pleaser a second time in a few short weeks. Honestly I think I could eat this for dinner every night it was so good.
Yes there is a bit of cream but not too much. Overall it is packed full of dark green leafy spinach, savory sausage, yummy potatoes, and tender zucchini so it can’t be all that bad for you.
Maybe fruit for dessert if you choose that course of action.
I know we are headed in to summer and soups will be fewer and fewer as the weather warms so hurry up and make this soon so you don’t miss out!
Sausage Potato and Spinach Soup (serves 6)
2 tbs olive oil
1 onion diced
2 garlic cloves minced
1 lb ground Italian sausage
4 cups of water
1 cup cream
2-3 cups of milk
2 lbs of russet potatoes peeled and diced
1 lb chopped zucchini
Salt and pepper
1 6oz bag baby spinach roughly chopped
Set a large soup pot over medium high heat. Add the olive oil and when it begins to shimmer add the onion and garlic. Sautee till the onion softens then add the sausage. Brown it breaking it up into pieces with a spatula. Once it is fully cooked add the water, cream, milk (start with 2 cups) potatoes, and zucchini. Add a bit more milk or water if needed, you are looking to cover the ingredients plus about an inch. Season well and bring to a good simmer. Cook till potatoes are done (easily pierced with a fork). Add the spinach and stir till wilted, about 3 minutes. Serve in big bowls with generous slices of crusty bread.