This recipe is my variation of the classic Tuscan potato soup. With the sauerkraut and chiles, it becomes more than flavorful – it’s tangy and spicy-hot. You taste the robust flavor and tang of the sauerkraut immediately, then the chile heat comes later.
Spicy Bohemian Soup
Prep time
Cook time
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Flavorful, easy to make, everybody loves this spinach potato soup with sausage.
Author: Anita Edge
Recipe type: Soup
Serves: 6-8
Ingredients
- 6 cups chicken broth
- 1½ cups chopped onion (about 2 medium)
- 8 oz spicy Italian sausage or spicy pork breakfast sausage
- 4 cups cubed peeled potatoes (about 5 large)
- 10 oz pkg frozen cut spinach, drained
- 1 cup sauerkraut (liquid included)
- ½ cup diced green chiles
- ½ cup evaporated milk
- salt to taste
- ground black pepper to taste
Instructions
- Put stock and potatoes in crockpot. Cook on high until potato is cooked, 2 to 3 hours. (Or boil in large covered pot on stove about 40 minutes until potato is soft.)
- Crumble sausage into frying pan, first removing any skin. Add chopped onion, and cook over medium heat until meat is no longer pink.
- Add sausage mixture and remaining ingredients to crockpot and cook another 15 minutes or until soup begins to boil. Adjust salt and pepper to taste and serve.
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