I decided to try this soup because I don’t have many soups in my repertoire and I really needed something to eat with my foccacia that I had made the same day. Soup I have discovered is all about layering and this one definitely packs a flavor punch.

This soup from what I have seen is normally made with kale, but I didn’t have any so I used the spinach in my fridge and it still turned out amazing.

Ingredients

• 1 pound ground sausage
• 1 onion, chopped
• 6 cups chicken stock
• 4 large Russet Potatoes
• 3 cloves garlic, minced
• 1 shallot, diced
• 4 slices bacon, chopped
• 1 cup spinach
• 3/4 cup heavy cream
• salt/pepper
• parmesan cheese, for sprinkling on top

Directions

1. In a large stock pot on medium high heat cook your sausage. For roughly 5-6 minutes until its browned all over. Take it out and put it in a separate bowl.
2. Put butter, onion and shallot into pot and cook until your onions get some color on them. About 4 minutes or so. Add the garlic and cook for another minute.
3. Add chicken broth, potatoes and salt/pepper. Cook for about ten minutes until potatoes are tender. This will vary depending on how small you dice your potato.
4. Stir in heavy cream, spinach and sausage. Cook for a couple of minutes until spinach wilts a little.
5. Serve with parmesan sprinkled on top.
6. Optional: serve with rosemary parmesan foccacia https://bottomlesschips.food.blog/2020/04/28/rosemary-parmesan-foccacia/