Tuesday, March 22, 2011

Spinach and Sausage Soup

Ingredients: -8-10 potatoes, sliced thinly -6 chicken bullion cubes or 3 Knorr bullion cubes or enough for 6 cups chicken broth (usually 6 tsp) if using powder -1 lb sausage -3-4 cloves garlic, minced -1 Tbs butter or margarine -heavy dash pepper -1 box frozen spinach, thawed -2 cans evaporated milk Cover potatoes with water, add bullion cubes and cook until tender. Cook sausage in separate pan and drain oil. Add to the cooked potatoes. Saute garlic in butter. Add to potatoes along with pepper and spinach. 5 minutes before serving heat evaporated milk in separate pan and add to soup. Heat through and let flavors mix. I'm unsure why you need to heat the evaporated milk separately but I did it because I was afraid to mess up the recipe. Adapted from Michelle Bartlett's family's recipes

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