The Humpherys Family

Italian Sausage and Potato Soup

Source  Our Best Bites
Recipe Added:  1/16/2012
½ pound Italian Sausage, cooked
1/2+ tsp red pepper flakes
1 tsp smoked paprika
1 large onion, diced
5 cloves garlic, minced
8 cups (2 boxes) chicken broth
1 1/2 pounds red potatoes, diced
 1 tsp Italian seasoning
2 cups milk
3 oz light cream cheese
3 Tbsp flour
2 Tbsp butter
1/2 tsp Kosher salt
3 cups baby spinach, chopped
Cook sausage over medium heat. Add red pepper flakes, smoked paprika, onion, and garlic. Saute until the sausage is fully cooked and drain if necessary. Add the chicken broth and Italian seasoning, increase heat to high, and bring to a boil. Add diced potatoes, cover, and reduce to a simmer. Cook potatoes until tender.

While the potatoes are cooking, place the milk, cream cheese, flour, and salt in a blender. Blend until smooth. Heat the butter over medium-low heat in a small saucepan, then add the milk mixture and cook over medium heat until thick (like a very thick cream soup). When the potatoes are cooked, add the thickened milk mixture and chopped spinach. Season with additional crushed red pepper flakes and Kosher salt to taste and serve with grated Parmesan cheese. Serves 8-10.
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