Tuscan Potato Soup

12/24/2022 – This soup turned out great and we liked it a little bit better than the potato soup made yesterday. This seemed heartier. It was inspired by the recipe here.


1 pound bulk Spicy sausage from Alabama Specialty Meats
Pinch red pepper flakes from the garden
4 slices bacon, cut into ½-inch pieces
1 large onion, diced
4 smallish garlic finger chopped
2 16 oz. boxes of chicken broth
4 medium and 2 large red potatoes, large eyes and blemishes removed then thinly sliced
1 cup sour creme
Garnish with fresh sliced _______________


  1. Cook the crumbled sausage and red pepper flakes in a Dutch oven with olive oil over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  2. Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  3. Stir in chicken broth and bring to a boil over high heat. Add potatoes and simmer until fork tender, about 20 minutes.
  4. Reduce heat to medium; stir in cream, cooked sausage, and spinach. Cook and stir until ______ has wilted and sausage is warmed through;
  5. Serve with green onions as the garnish.
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