Perfect for a 4-quart slow cooker!
8 cups (64 ounces) of chicken broth
5 large Russet potatoes,
    peeled and cut in bite-size pieces
1 large onion, diced
2 tablespoons of minced garlic
A dash of cayenne pepper
1 pound of hot Italian sausage
1 cup (1/2 pint) of heavy cream
2 tablespoons of flour
1 cup of chopped spinach
Peel 5 potatoes and cut them into bite size pieces. Dice a large onion, and put
them and the potatoes in a 4-quart crock pot with 8 cups of chicken broth. Add
the minced garlic, season with a dash of cayenne pepper and cook on Low for 5 to
7 hours.

About an hour before serving, turn the crock pot up to High. Fry the hot sausage
until done. Then quarter it lengthwise and slice it into bite-size pieces and add it to
the crock pot mixture.

Allow the fat in the fry pan to cool some. Whisk 3 tablespoons of flour in a cup of
heavy cream and stir it into the fat in the pan. When this is mixed well, stir it into
the soup mixture. Also stir in a cup of chopped spinach. Cook the soup on High
until it thickens. Serve hot.
The Soup Chef presents ...
Italian Potato Soup
at The Fatted Café
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