Chicken Sausage & Potato Soup

Soup season is in FULL swing and this one does not disappoint! I aim to get a good mix of protein & carbs when creating soup recipes so that I can eat a big bowl of soup for lunch or dinner and it fills me up! 

This soup is the perfect mix of chunky while also still soupy and packs the flavor with just a hint of spice! 

Ingredients: 

• 1 package of cooked chicken sausage 
• 3 large russet potatoes, cubed 
• 2 cups shredded carrots 
• 6 cups of vegetable broth 
• 1/2 cup full-fat coconut milk 
• 1/4 tsp paprika 
• 1/4 tsp cayenne pepper 
• 1 large white onion, finely chopped
• 1 head of garlic pressed or finely chopped 
• 2 TBSP EVOO 
• 4-6 twigs of thyme 
• 2 cups spinach 
• 1/2 cup mozzarella cheese 
• Salt & pepper to taste

Directions: 

1. In a large pot, sauté your EVOO garlic & onion until the onions appear translucent in color. 

2. Add in your spices (thyme, cayenne pepper, paprika & salt and pepper) and add  your potatoes and cook over low heat until your potatoes begin to feel tender. 

3. Add the broth and carrots and let your soup simmer over low heat for 20-30 minutes. 

4. Remove ~2 cups of the potato, onion & carrots mixture (try to avoid getting any broth) and blend or add to a food processor. This will help to thicken the soup. Then pour the blended mixture back into the soup & mix well. 

5. Add in your chicken sausage, mozzarella cheese and spinach. Cover your pot and let the soup sit on a low simmer for 5-10 minutes. 

6. Top with additional salt, pepper or thyme if preferred & ENJOY!