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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This incarnation is quick and easy and will delight your taste detector! Ingredients:
1 pound mild italian sausage |
1 1/4 teaspoons crushed red pepper flakes |
4 slices bacon in 1/2 pieces |
1 large onion, diced |
1 tablespoon garlic, minced |
5 (13.75 ounce) cans chicken stock |
6 potatoes, thinly sliced |
1 cup heavy cream |
1/4 bunch fresh spinach |
Directions:
1. Cook sausage and red pepper flakes in a Dutch oven over medium high heat until sausage is crumbly and no longer pink, 10 to 15 minutes.
2. Drain and set aside.
3. Cook bacon pieces in same pot over medium heat until crisp, about 10 minutes.
4. Drain, leaving a few tablespoons of drippings in bottom of Dutch oven.
5. Stir in onions and cook until tender, about 5 minutes; add garlic and saute 30 seconds more.
6. Pour the chicken broth into the pot with the bacon and onion mixture.
7. Bring to a boil over high heat.
8. Add potatoes and boil until fork tender, about 20 minute.
9. Reduce heat to medium and stir in heavy cream and cooked sausage.
10. Heat through.
11. Mix spinach into soup just before serving.
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