Thursday, May 21, 2015

Crock Pot Sausage, Potato and Spinach Soup

Sausage, spinach and Creamer potatoes are slow cooked all day, to create a creamy and hearty soup.

Brrr, has it sure has cooled down the last few days. This spring has been a roller coaster ride of nice weather and cold weather. We will have a day with record breaking highs, then within 24 hrs we are down to below zero (that's zero celsius). Needless to say, it's been difficult deciding what to cook lately, LOL. One thing I can always count on, is having to use the crock pot, at least once a week.

Since the weather has turned cool again, I took the opportunity to make some soup. Now I am a total sucker for a good potato soup. There is just something about a creamy and hearty potato soup, that hits the spot on a crisp day. We had recently purchased delicious Italian sausages from a school fundraiser and I thought they would make a wonderfully flavourful potato soup. I knew I wanted to use Little Potato Company Creamer potatoes, because they are so easy to use and are full of potassium, due to their thin skins that do not require any peeling.

I chose to use the Baby Boomer varietal of Creamer potatoes, for my soup. Baby Boomers are the smallest varietal of Little Potato Creamers, and they have a delicious fluffy texture when cooked. By mashing a few of the Creamer potatoes while in the soup, it would thicken and become creamy and delicious.

This soup is simple, yet is seriously delicious, thanks to the Creamer potatoes. They cooked up perfectly in the crock pot and the thin skins melt in your mouth while enjoying the soup. They absorbed the wonderful flavour of the sausage and were the perfect way to add a delicious and comforting heartiness to this soup.

Sausage, Potato and Spinach Soup

3 large mild Italian sausages
1 small onion, chopped
2 cloves garlic, minced
1 Tbs Tarragon and Chive seasoning (or use 2 tsp of each)
5 C chicken stock
1/2 tsp salt
1/4 tsp pepper
1 C sour cream
1 1/2 C frozen spinach (or 2 C fresh)

Remove the Italian sausage from their casings and brown in a skillet, over medium high heat. 

Add browned sausage meat to a 6 qt crock pot, along with the Little Potato Baby Boomer Creamer potatoes, onion, garlic, chicken stock, tarragon and chive seasoning, salt and pepper. Cook on LOW for 6-8 hrs; until potatoes are fork tender.

Using a potato masher, smash potatoes in the soup, leaving some big rustic chunks. Stir in the spinach and sour cream, cover and cook until spinach is warm; about an additional 10 minutes. Serve while hot.

Disclosure: I received compensation in exchange for creating this recipe. As always, the opinions on this blog are my own.


foody schmoody said...

Sounds like a super easy and comforting soup and I love all the components. Yum Yum

Patty Anderson said...

We are having crazy spring weather here too so this soup would definitely be welcome. It sounds scrumptious.

Peter of Feed Your Soul Too said...

Such a great comforting dish. I love all the ingredients you used.

minnie@thelady8home said...

That's a great one. Easy to make yummy dish!

Cindy @ Hun What's Dinner? said...

Thanks you

Patricia Conte said...

Looks sooooo good! Nice that you can easily make this in the slow cooker - stay warm :)

So TIPical Me said...

I love potato soup, but haven't made any in so long. I think I need to try this one! I wonder if you could use Greek yogurt instead of the sour cream? I've been using it in place of sour cream for years.

Manila Spoon said...

My kind of comfort food - this soup looks hearty and delicious!

Amy said...

Yum! That soup looks delicious!

Joanne T Ferguson said...

This looks absolutely delicious Cindy! Pinned and shared! Hope to see you on Saturday!

Doris Humber said...

I would make the Potato Soup.