Cheesy Potato, Spinach & Sausage Soup
Ingredients
5
servings
- 6 to 8 potatoes
- 1 package shredded cheese, any flavor
- 2 cans corn, drained
- 1 package fresh sausage, your choice
- 2 packages frozen spinach
- seasonings of choice
Step-by-Step Instructions
- Place sausage in a medium saucepan over medium heat and brown thoroughly, about 10-12 minutes. Cut into bite-sized pieces and set aside.
- Peel potatoes and place in a large pot of water, with about 6 inches of water above the potatoes. Bring to a boil and cook until tender, about 30-40 minutes.
- Once potatoes are tender, adjust water accordingly for soup consistency (you want enough liquid for a soup, not too thick). When ready, pour in corn and cheese. Add seasonings to taste.
- Mix until cheese is melted. Soup should be getting thick at this point.
- Add the cooked sausage to the soup and simmer about 10 minutes, so the flavors can blend together.
- Finally add the spinach, stir in until warm and well blended, then serve.
Common Problems and Solutions
Q: How thick should this soup be?
A: After adding the cheese and corn, the soup should be moderately thick but still pourable. If it's too thin, let it simmer a bit longer to reduce. If too thick, add more water a cup at a time until you reach your desired consistency.
Q: Can I use frozen potatoes instead of fresh?
A: Fresh potatoes work best for this recipe because they create the right texture and starch for thickening the soup. Frozen potatoes may become mushy and won't give you the same hearty consistency.
Tips and Techniques
Use russet or Yukon gold potatoes for the best texture. The starch from the potatoes helps thicken the soup naturally as they cook and break down slightly.
Ingredient Substitutions
- fresh sausage: smoked sausage or andouille
- frozen spinach: fresh spinach
- shredded cheese: cream cheese or Velveeta
Equipment Needed
- Large pot for boiling potatoes
- Medium saucepan for browning sausage
- Wooden spoon for stirring
