Yield: Serves 8 | Prep Time: 10 minutes | Cook Time: 4–5 hours on Low or 2 hours on High
The best part about this soup is how incredibly creamy it is. I use 2% milk to make it a bit lighter, but if you want something richer, feel free to use whole milk instead. I also recommend using hot sausage over mild, just to give the dish a kick.
INGREDIENTS
1 pound hot or mild bulk Italian sausage
Kosher salt and freshly ground black pepper
1 small onion, finely diced
½ teaspoon minced garlic
4 cups low-sodium chicken broth
1 pound baby yellow potatoes, quartered
¼ cup all-purpose flour
2 cups 2% milk
2 cups chopped baby spinach
DIRECTIONS
1. In a large pot, brown the sausage over medium-high heat until no longer pink and season with salt and pepper. Drain the excess fat from the pot.
2. Put the sausage, onion, garlic, broth, and potatoes in a 6-quart slow cooker. Cover and cook on Low for 4 to 5 hours, or on High for 2 hours.
3. About 45 minutes before serving, combine the flour and milk with a whisk until smooth. Stir into the soup. Cover and continue cooking until the potatoes are cooked and the soup has thickened slightly.
4. About 5 minutes before serving, turn the slow cooker off and stir in the spinach. Let the spinach wilt slightly.
5. Taste and adjust the seasoning as needed. Ladle into bowls and serve.