Featured in: "Turning Season"
This is a loose recipe that’s simple to customize; adjust the onion and garlic, add more broth if you like, or toss in other seasonings. The sour-cream dip is an easy way to thicken and flavor to the soup, and the low-fat versions work just as well as the higher-calorie options. Don’t have sour cream around? Cream cheese works, too. If you want a heavier broth, stir in some shredded cheese at the end. It’s a hearty meal in a bowl that tastes just as good the next day. I’ve also had good luck freezing it in single-serving containers for a quick lunch. Makes 6 servings.
1 lb. ground sausage, any kind
A bit of oil
1 t. minced garlic
½ c. finely chopped onion
6 c. chicken broth, or equivalent of water and chicken bouillon granules/cubes
3 large russet potatoes (see prep tips below)
½ of a prepacked pouch of spinach or kale
8 oz. container of sour cream dip (any flavor, or plain)
Brown the sausage in a skillet; drain well. In a large soup pot, warm the oil and add the garlic and onion, stir until soft. Add the broth. For the potatoes: scrub them clean, but you don’t need to peel them unless you want to. Slice them lengthwise. If they are on the large side, slice each half lengthwise again. Then cut the potatoes into ¼-inch slices so they will cook quickly and evenly.
Add the potatoes to the soup pot, and cook until the potatoes are tender (15-20 minutes). Add the drained sausage to the pot, then gently stir in the sour cream until it melts. If you want to throw in some shredded cheese, you can add it now and let it melt. Slice or rip the spinach or kale into smaller pieces, if desired, then stir into the soup and cook another 5 minutes.