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Add a photoServings: 4
Ingredients
- 2 lbs. potatoes
- 5 cans chicken broth
- 1 pound sweet or possibly warm Italian sausage
- 1 pound fresh spinach, shredded
- 2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 c. heavy cream
Directions
- Peel and cut potatoes into 1/2 inch cubes. Put potatoes and 1/2 of the broth in a large kettle. Heat to boiling, then lower heat and cover and simmer for 20 min. When potatoes are tender, coarsely mash with potato masher or possibly fork. While potatoes are cooking, peel casing from sausage. Cut into 1/4 inch pcs; fry and drain on paper towels. Add in rest of broth to potato soup. Heat to boiling; add in greens and cook till wilted, about five min. Stir in salt, pepper, cream, and sausage. Heat and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 824g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 58 | 24% |
| Total Fat 6.58g | 8% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 2119mg | 88% |
| Potassium 1628mg | 47% |
| Total Carbs 35.36g | 9% |
| Dietary Fiber 7.8g | 26% |
| Sugars 1.69g | 1% |
| Protein 11.63g | 19% |
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