Potato and Greens Soup


  • 4 large baking potatoes (about 2 lbs.)
  • 8 cups chicken broth
  • 1 lb bulk Italian sausage
  • 1 lb spinach, shredded
  • 1/2 cup whipping cream or milk
  1. Peel and halve potatoes. Place in a soup pot with 4 cups of the broth. Cover and simmer until tender
  2. By hand, mash potatoes in the broth with a potato masher. Add remaining broth and spinach and simmer 10 minutes
  3. Meanwhile, fry sausage in a skillet until brown. Drain and add to soup
  4. Add cream or milk and heat through


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