In our house, autumn means football, hunting, and hot soup…
It took years of convincing, but my local grocery store finally carries turkey sausage (without animal casings). So, it seems like the perfect time to whip up a batch of my spicy sausage & potato soup. Many people make their sausage potato soup with kale, but Hubster isn’t a fan. Instead, I use baby spinach.
1 1/2 lbs. hot Italian (turkey) sausage, 1 bag baby spinach, 5 large potatoes, 5 celery stalks, 4 carrots, 1/2 bunch of green onions, 1 quart vegetable stock (or enough to cover other ingredients), 1 pint heavy cream, 1 bay leaf, 1 Tbsp. crushed red peppers, fresh ground pink Himalayan salt, fresh cracked multi-color peppercorns
Remove sausage from casings and brown meat in a skillet and drain when done. Chop celery, carrots, and green onions. Cut potatoes into chunks. Add all ingredients (except heavy cream) to crockpot and cover. Cook on low for about 6 hours. Remove about half the potatoes and bay leaf from the crockpot. Mash potatoes and return to crockpot. Add heavy cream, stir and allow to simmer for another 30 mins.