This is a great dish that I’ve been making for years. It’s one of those soups that when paired with a hunk of buttered bread, can be made into a meal. It is creamy, incredibly flavorful and can be served informally or in your favorite china if you’re having an elegant dinner gathering. Enjoy!
48oz Low sodium, fat free chicken broth
1 C Light cream
2 C Milk
1 ½ Tbsp cornstarch
1 ½ Tbsp kosher salt
1 tsp pepper
10 bag fresh spinach
½ lg onion sliced
5 garlic cloves minced
4 leeks sliced- (use only the white and yellow sections)
1 lb hot sausage
4 large potatoes cut into 1 ½” chunks
2/3 C. grated Romano cheese
Place a large soup pot over medium heat and add sausage. Brown until cooked completely through. Add leeks and onions, cooking for 3-5 minutes, stirring frequently. Add garlic, cooking for two minutes and then pour in the broth, salt and pepper. In a separate bowl add milk, cream and cornstarch. Whisk together and pour into the soup pot. Heat through and then add potatoes and spinach. Continue cooking for 20 minutes, stirring continuously. Whisk in the cheese until melted.
This recipe serves 6-8 people, unless of course you or your guests have seconds, which is typically the case in my home.