Sunday, March 1, 2015

Potato Sausage Soup

I try to stay away from processed meats and salt so why use sausage?  I am going to stick to the old adage "All things in moderation and moderation in all things".  We have sausage a few times a year because it is so good but honestly, I usually put it in the freezer and forget about it until I clean the freezer or when I see a really good recipe using sausage.
The idea of potatoes and sausage and of course onions and spinach seemed to be too good a combination so I put it together and we had a hearty soup.
Potato Sausage Soup


1 tablespoon olive oil
3 sweet sausages, diced
1 onion, chopped
1 teaspoon dried basil
1/8 teaspoon red pepper flakes 
1 teaspoon herbs de provence 
 salt and pepper, to taste
2 cups chicken broth (from the freezer - mine)
3 Idaho potatoes or potato of choice
2 cups baby spinach, rough chopped
1 cup Rice Milk


Heat oil in a large saucepan.  
Add sausage and cook until browned, about 4 minutes. 
Stir in onion, basil and red pepper flakes. 
Cook until onions are translucent, 3 - 5 minutes.
Season with salt and pepper.
Stir in chicken broth and bring to a boil. 
Add the potatoes and cook for 10 minutes until a fork punctures potato.
Stir in spinach for 2 minutes.
Stir in Rice milk and cook until heated through.
Eat and enjoy.


  1. Your Potato Sausage Soup looks delicious, Chaya! And I agree, "all things in moderation" is best :-)

  2. It is a very cold and rainy day here today, your Potato Sausage Soup would be perfect, I love these flavors. Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen


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