Since everyone else is sharing recipes from their Whole 30 and Keto diets, I thought I’d swim against the current and share a recipe loaded with carbs, dairy and processed meat! Ha! 🙂 Actually, this is not a horribly unhealthy soup as long as you don’t eat the whole pot…which is easier said than done. Ahem.
This recipe combines my favorite potato soup – my mom’s recipe for Baked Potato Soup – with a package of chicken sausage and gives you a thick and hearty chowder that even my soup-skeptical husband loves! These pictures do not do it justice. When it’s dark by 5 pm, getting a good shot of my bowl is nearly impossible!
Chicken Sausage and Potato Chowder (adapted from RefreshHer.com)
4 Baked Potatoes
2 Chicken Sausage Links
1 Cup Milk
2 Cups Chicken Stock
3 – 4 T. flour (you can also use a few Tablespoons of instant mashed potato flakes!)
1/2 Cup Sour Cream
1 Cup Chopped Fresh Spinach Leaves (optional)
Salt & Pepper
Let baked potatoes cool slightly, then scoop out the potato flesh from the skins and place in a bowl. Set aside. Heat 1 Tablespoon of Olive Oil in a large pot. Slice the sausage into bite-size pieces and cook in the oil until browned. Remove from the pan and set aside. In the same pot, heat milk and slowly add flour, whisking in to combine. Cook until slightly thickened. Add chicken stock, stir to combine. Add potatoes into mixture. Cook until thickened. Whisk in sour cream. Add sausage back into the pot, along with the spinach. Cook until spinach is wilted. Top with cheddar cheese and parsley before serving.
Let me know if you try this chowder!