Spicy Sausage Spinach Potato soup

Erratic, cold weather like the kind we have in Kentucky (GO AWAY SNOW!) calls for soups to occupy our time and warm our tummies! This has easily become one of our new family favorites in my house. This Spicy Sausage & Spinach Potato Soup is quick, easy, and makes great leftovers! 

With all the knife skills required for this recipe, it is a good idea to get everything ready before you start, so you're not scrambling to get something in the pot. So now that you have everything ready, lets make some soup!

Mis en plas is essential

First we want to brown our Italian Sausage. Depending on if I feel like it or not, I will drain the excess grease when it's done. I didn't do that this time. After that, add about 1/4 cup of stock to the pot to deglaze. Scrape all those crusty delicious brown bits from the bottom of the pan. That's extra flavor! Then we add our onions, dried oregano & basil, and garlic. Cook this until the onions are translucent, about 3-4 minutes.

As you can see in the picture, I did not drain the excess grease.

That's just flavor. Delicious, artery clogging flavor.

Next, we add our remaining stock and bay leaf, and let that come to a boil before adding our potatoes. Let that boil, uncovered, until the potatoes are fork-tender, about 10 minutes. 

Steamy, bubbly pots always make me feel so magical

Then we're going to add our spinach to wilt or warm through (depending on if you used frozen or fresh) which will only take a minute. Then remove from the heat to add heavy cream.

The finished soup has such a wonderful color!