Creamy Sausage and Potato Soup
Easy to make, and so comforting to eat.
Ingredients
- 2 Tb ghee or 1 Tb butter + 1 Tb olive oil
- 4 garlic cloves, peeled and pressed
- 1/2 C onion, peeled and cut into thin strips
- 2 carrots, peeled and cut into thin discs
- 2 Russet potatoes, peeled, rinsed and cut into 1/2 in pieces
- 12-16 oz Italian sausage, cooked and cut into pieces or Kielbasa (pre-cooked), peeled if needed and cut in pieces
- 2-3 C stemmed spinach loosely packed
- 4 C beef, chicken, or vegetable stock
- 2 Tb cream cheese
- 1/2-1 tsp salt
- freshly ground black pepper
Instructions
- Preheat ghee (or butter & olive oil mix) over medium low heat in a pot or Dutch oven that is big enough to easily fit all ingredients including the stock.
- Add onion and garlic.
- Stir and cook, stirring occasionally, for about 3-4 minutes, until garlic is aromatic and the onion starts browning around the edges.
- Add carrots, stir and cook for 3-4 more minutes, stirring occasionally.
- Add sausage, potatoes, stir and cook for 2-3 minutes, stirring occasionally.
- Add stock, cover and raise heat to medium.
- Cook until potatoes are soft and pierced easily with a knife.
- Add cream cheese, cover and turn heat to lowest setting.
- Once cream cheese melted, remove from heat and taste. If you need salt - start with 1/4 tsp and add more, if needed.*Depending on the sausage you use, you may need more or less seasoning. That is why you should taste it on its own first - it may not need any.
- Remove from heat, stir in spinach.
- Serve topped with freshly ground black pepper. Enjoy!