The other day, I mentioned wanting to make one of my favorite recipes by Damn Delicious, so yesterday evening, I did just that. It was the perfect meal to cook on such a gloomy, rainy day. So hearty, and so yummy. My photo doesn't look like soup simply because I didn't add a lot of broth to my plate, but it's definitely a soup.
Her recipe called for redskin potatoes, but I wanted to use yukon gold potatoes instead. You can also use kale in place of spinach. I'm still trying to establish a genuine relationship with kale. I've tried it a few times, and have even used it in meals and smoothies, but......I don't know. The jury is still out. I know kale is the trendy vegetable to love, and although it isn't disgusting, I still prefer spinach instead. For the record, I hardly ever measure things when I cook, which is why I didn't get specific about measurements below.
For this recipe, you'll need:
Olive oil (just a bit, to brown your sausage)
Spicy italian sausage
Redskin or Yukon Gold potatoes
About 5 cups of chicken broth
A splash of heavy whipping cream
Red pepper flakes
Heat your olive oil in a pot over medium heat. Add your sausage and cook until browned. Make sure to break your sausage down until small crumbles, then drain the excess fat.
Add your onion, garlic, and seasonings, stirring frequently. Once your onions become translucent, add your chicken broth and stir. Bring your broth mix to a boil, then add your cut up potatoes and cook until tender.
Once your potatoes are cooked all the way through, add your spinach and watch it wilt away (you know Spinach is that sneaky vegetable that likes to disappear on you when you cook it), and once the spinach has wilted, add your splash of heavy whipping cream ( gives it that pretty color and consistency)! Season more if you need to - I usually always do.