Friday, November 18, 2011
This recipe serves 8 adults, or Becca's Family two times :) For babies, I just use a slotted spoon to serve them the meat & veggies. Yum!
2 quarts chicken stock (I normally use homemade, but your favorite chicken broth or stock is fine)
6 Italian Sausage links
1 yellow onion, chopped
7 cups diced potatoes (I don't peel them, but you can if you prefer)
4 cups fresh baby spinach leaves (frozen spinach would do in a pinch)
1 cup milk
salt & pepper to taste (this will depend on what kind of stock & sausage you have chosen)
1. Remove casings from Italian Sausages & brown in a skillet, along with chopped onion, over medium high heat until meat is no longer pink. Drain well.
2. In large slow cooker, combine chicken stock, prepared sausage & onion mixture, and potatoes. Cook on low 8-10 hours, or high 6-8 hours, until potatoes are tender.
3. Just before serving, stir in spinach and milk.
Note: If I'm serving this to my family, I put the fresh baby spinach in the bottom of their bowls and pour the hot soup mixture over the top so that the spinach gets 'wilted' more than cooked well, and stir the milk into each bowl separately to cool it off a bit for the children. I think this makes the leftovers especially taste much better than heating the soup up after it's all combined.