1. Cook the sausage in the same large stew pot you'll use to cook the soup, drain excess fat and return sausage to pot.
2. Add the chicken broth and evaporated milk and bring to a boil.
3. Reduce heat so soup simmers. Add potatoes, onions, seasoning, salt and pepper.
4. The soup is done when the potatoes are cooked through, about 20-30 minutes. If using spinach or kale, add during the last few minutes of cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (446g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 381 (73%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||56 %|
|Saturated Fat 16.7g||83 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 110.8mg||34 %|
|Sodium 1855.8mg||64 %|
|Potassium 648.6mg||17 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.3g|
|Protein 23.5g||34 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 525
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.