Meat and Taters Soup

This soup is modeled after and inspired by the
Zuppa Toscana from Olive Garden.

I saw that someone made it into a Facebook  slide
and was passing it around for "likes"
so we made our own kid-friendly
(and picky-hubby friendly)
version last night!

Oh.My.Goodness!!

So good!

ZUPPA TOSCANA

1 package Turkey Kielbasa
5 med. size Russet Potatoes, peeled, chopped to bite size
1 Vidalia Onion, chopped

2 Tbsp Minced Garlic

4 c. Chicken Broth
1 c. Fresh Baby Spinach, roughly chopped
1 c. Heavy Whipping Cream

2 Tbsp Flour (could use GF flour)

(4 slices crisped bacon, chopped, for garnish)

1. Cut Kielbasa links length wise, then cut slices.
(I think it would be great with pork kielbasa,
but we like the flavor and less fat of the turkey)

2. Brown sausage in a saute pan, then put in crockpot.

3. Saute onions and garlic in sausage drippings until beginning to carmelize.

4. Add onions/garlic, chicken broth, potatoes into slow cooker.

5. If potatoes are still above liquid, add water until all is covered.

6. Cook on HIGH 3-4 hours (or until potatoes are soft).

THEN 30 MINUTES BEFORE SERVING:

7. Pour cream in measuring cup, and mix flour until no longer lumpy.

(I think using a GF flour would work
if you need to serve those that eat gluten free.)

8. Add cream/flour to Crock Pot. Stir.

9. Add spinach. Stir.

(I think you could use frozen spinach if that's what you have on hand.)

10. Cook on HIGH 30 minutes or until slightly thickened.

SERVE with Bacon Pieces on top!

The recipe I used called for cayenne and/or salt & pepper,

but we found that it was unnecessary.

The recipe I used also called for Italian Spicy sausage,

not Kielbasa, but we really liked this flavor combo!

The recipe I used also called for Swiss Chard instead of Spinach
but I know my hubby and kids wouldn't have enjoyed that,
plus as a breast-feedin' mama, I'm not doing cabbages right now.

This was satisfying, easy on the wallet,
and SO delicious!

I recommend it for any cool (or freezing) evening!!