Recipes of Stephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Sausage + Potato Soup

Friday, August 09, 2019
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Total time
1 hour and 30 minutes
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Preparation time
30 minutes
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Portions
8

Perfect soup for a fall day. Serve with salad and wheat bread for a hearty, delicious meal.

Ingredients
or2 tablespoons of oil, olive, salad or cooking (27 g)
or1 cup, chopped of onions, raw (160 g)
or1 cup chopped of carrots, raw (128 g)
or1 chopped cup of celery, raw (101 g)
or3 cloves of garlic, raw (9 g)
or16 oz of sausage, pork, chorizo, link or ground, raw (454 g)
or2 large units (3" to 4-1/4" dia) of potatoes, flesh and skin, raw (738 g)
or8 cups of soup, chicken broth, ready-to-serve (1992 g)
or8 fl oz of cream, fluid, half and half (242 g)
or1 tsp of salt, table (6 g)
or1 tsp, ground of spices, pepper, black (2 g)
or1 tsp of spices, pepper, red or cayenne (2 g)
or2 cups of spinach, raw (60 g)
or1 tsp, leaves of spices, thyme, dried (1 g)
Preparation
1.
Saute the onions, garlic, carrots, celery, and ground sausage in olive oil until cooked and softened. Season with salt, pepper, crushed red pepper, and thyme to taste.
2.
Add chicken stock and potatoes, and simmer for one hour, until soup is thickened and vegetables are very soft.
3.
Add the half and half and spinach, taste and adjust seasonings, and serve.
Nutritional information
Per 100 gPer portion (490 g)% DRI
Energy70 kcal345 kcal17 %
Fat4 g22 g34 %
Fatty acids, total saturated2 g8 g38 %
Cholesterol10 mg51 mg17 %
Sodium350 mg1714 mg71 %
Carbohydrate5 g25 g8 %
Sugars1 g5 gremove
Fiber1 g3 g13 %
Protein3 g13 gremove