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Creamy sausage and potato soup Recipe


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     Creamy sausage and potato soup

Category   Salads - Soups - Sidedishes
Sub Category   None

1 lb italian sausage
1/4 cup butter
1/2 medium onion, chopped small
2 sticks celery, chopped small
2 cloves of garlic, minced
6 tbsp flour
4 cups chicken broth
2 cups of half and half
1 tsp Worcestershire sauce
1/2 tsp crushed red pepper flakes
1 pound russet potatoes, peeled and diced small
Salt and pepper to taste
1-2 cups fresh spinach

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.

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