Cook the sausage in a soup pot over medium high heat. Cook until
browned and transfer to a paper towel lined plate.Add the butter
to the pot and once its melted, add the onion and celery and sauté
for 4-5 minutes. Scrape up any brown bits from the bottom of the
pot.
Stir in the garlic and flour. Cook for about 2 minutes, breaking it up
with your spoon/stirring it as you go along. This step cooks the
raw flour flavor out.
Slowly whisk in the chicken broth until all the flour has dissolved
and there is no lumps. Stir in the half and half, Worcestershire
sauce, red pepper flakes, potatoes, and sausage to the pot.
Increase the heat to high and bring the soup to a boil, then reduce
the heat so it’s bubbling but not boiling. Cover the pot with the lid
slightly open.
Let the soup simmer for about 15 minutes or until the potatoes are
tender and the soup has thickened up to your liking. Stir in
spinach. Season with salt and pepper as needed.
Originally Submitted
2/24/2022
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