Makes 8 servings
- 3 lb potatoes
- 6 cups chicken broth
- 1 lb sausage meat
- 4 oz scallions
- 1 large clove garlic, finely chopped
- 2 dashes red pepper flakes
- ½ teaspoon dried rosemary
- 4-5 oz fresh spinach
- 2 cups whole milk
- smoked paprika
- grated parmesan (optional)
Special equipment
- deep (5qt) stewpot or saucepan
a mandelin will make the potato slicing quick and even Method
- Wash the potatoes and lightly score them perpendicular to your slicing direction. While we retain the skins, we don’t want long strings of skin in the soup. Slice the potatoes thinly, oh about ⅜ to ¼ inch thick.
Combine all but ¼ cup of the broth with potatoes; the broth should just barely cover the potatoes. Bring to a boil then reduce to a low simmer, cover, and cook for a total of about an hour or until the potatoes are done.
About half an hour before you think the potatoes will be ready, chop the scallions and brown with the sausage and spices in a medium frying pan.
Add meat to the soup, deglazing the pan with remaining broth. Remove cover, and cook down the soup another 15-20 minutes. Wash and roughly chop the spinach, and add to the soup. Slowly pour in the milk, and heat up only another 5 minutes before serving.
Top individual servings with paprika and parmesan.
Suggestions
- This is a very flexible recipe. Try substituting brocolli or kale for the spinach. Or maybe 4 slices of smokey bacon for the sausage and use corn for the vegetable. Play with the spicing: how about some fresh basil instead of the rosemary? Perk it up with some twists of freshly ground black pepper.
