Description
This hearty and nourishing soup is the perfect comfort food for a busy weeknight. Featuring smoky turkey sausage, tender potatoes, and a velvety broth made with evaporated milk, it avoids heavy creams while remaining incredibly satisfying. Enhanced with fresh baby spinach and vibrant peas, this one-pot meal is as nutritious as it is delicious, offering a balanced blend of complex protein and earthy vegetables that warms the soul.
Ingredients
1 tablespoon olive oil
1 pound smoked turkey or chicken sausage, sliced into rounds
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
4 large potatoes, peeled and cut into 1-inch cubes
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1 cup frozen green peas
1 can (12 oz) evaporated milk
2 cups fresh baby spinach
Instructions
Heat the olive oil in a large pot over medium heat and brown the sausage rounds; remove and set aside.
In the same pot, melt the butter and sauté the onion until translucent, then add the garlic and cook for 1 minute.
Stir in the flour and cook for one minute to create a light roux.
Slowly whisk in the chicken broth until smooth, then add the potatoes, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
Return the sausage to the pot and stir in the evaporated milk and frozen peas.
Once heated through, stir in the baby spinach just until wilted.
Serve hot.
Notes
Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat to prevent the milk base from curdling.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg