Sausage and Potato Soup

We made this a couple of weeks ago, but I just haven't gotten around to posting about it. But it was awesome, and has earned a permanent spot on our dinner roster.

It might be more accurate to say we were inspired by the original recipe, rather than actually making it. While it called for a pound of sausage and a slice of pancetta, we just used a 1/4 pound of sausage; we eliminated the boullion and just used water with salt and pepper to taste; we substituted spinach for kale; we pureed half the potatoes and onions for a creamier base, and to that end, we also doubled the amount of heavy cream in the recipe.

The verdict? AMAZING. Looking at the recipe, I wondered how it could possibly have any kind of flavor with virtually no spices to speak of-- but it does. It's earthy and delicious and wonderful.

Sausage and Potato Soup

INGREDIENTS

1/4 pound sausage
1/2 medium onion
2 cloves garlic, minced
4 cups water
2-3 large potatoes, cubed (we left the skins on)
2 cups chopped frozen spinach
2/3 cup heavy cream
Salt and pepper to taste

DIRECTIONS

Cook the sausage until done. In a medium-large saucepan, saute the onions until translucent. Add garlic and saute for one more minute. Add water and potatoes and bring to a simmer for about 15 minutes, or until potatoes are tender. Remove about half the potatoes and onions to a separate bowl with a slotted spoon, and puree the remainder with an immersion blender. Add back the reserved potatoes and onions, along with the kale, cream and sausage, simmer for 5-10 more minutes and serve.

We served it with crusty bread and a green salad. Yum!