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

Ingredients:

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

Method:

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.

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