I made this yummy soup.. thought I'd share it with you!
6 to 8 cups water
2 cups whole milk
4 chicken bouillon cubes
1 tablespoon olive oil
3 cloves chopped garlic
1 lb. ground sausage
1 large diced onion
10 chopped baby carrots
6 medium potatoes peeled cut into pieces
1 teaspoon dried basil
3 bay leaves (remove before serving)
ground pepper to taste
garlic salt to taste
1/4 bag thawed spinach or bunch fresh chopped baby spinach
1 pk 8oz cream cheese
last to thicken 3/4 cup of instant potato flakes
2 cups whole milk
4 chicken bouillon cubes
1 tablespoon olive oil
3 cloves chopped garlic
1 lb. ground sausage
1 large diced onion
10 chopped baby carrots
6 medium potatoes peeled cut into pieces
1 teaspoon dried basil
3 bay leaves (remove before serving)
ground pepper to taste
garlic salt to taste
1/4 bag thawed spinach or bunch fresh chopped baby spinach
1 pk 8oz cream cheese
last to thicken 3/4 cup of instant potato flakes
Directions
- Heat olive oil in a non stick pan, add garlic. Crumbled sausage into pan, stir occasionally. Make sure sausage is well cooked. Drain sausage, set aside. Add water, onions, carrots, potatoes, basil, bay leaves (remember to remove bay leaves before serving), chicken cubes, garlic salt, salt and ground pepper. Bring soup to a boil then reduce to low heat. Stir in milk, cut up cream cheese. Cook until cream cheese in melted, add spinach and sausage. Stir occasionally making sure soup does not stick. Simmer 30 minutes or until potatoes and carrots are tender. Thicken soup by adding instant potato flakes. Enjoy!
