The Humpherys Family

Creamy Sausage Potato Soup

Source  Internet
Recipe Added:  4/18/2015
6-8 cups water  
2 cups whole milk 
4 chicken bouillon cubes 
1 Tbsp olive oil 
3 cloves chopped garlic 
1 lb ground sausage 
1 large diced onion 
10 chopped baby carrots
 6 medium potatoes peeled cubed
1 tsp dried basil
3 bay leaves
ground pepper to taste 
garlic salt to taste 
bunch fresh chopped baby spinach 
1 pk 8-oz cream cheese 
3/4 cup instant potato flakes, to thicken
Heat olive oil in pan, add garlic. Crumble sausage into pan, stir occasionally until well browned. Drain and set aside. Add water, onions, carrots, potatoes, basil, bay leaves, chicken bouillon, garlic salt, salt, and pepper. Bring soup to a boil, then reduce to low heat.

Stir in whole milk and cream cheese. Cook until cream cheese in melted; add spinach and sausage. Stir occasionally, making sure soup does not stick. Simmer 30 minutes or until potatoes and carrots are tender. Thicken soup by adding instant potato flakes. Remove bay leaves before serving.