Spicy Potato Soup

I woke up to snow yesterday and it made me think of yummy warm soups. We love this recipe! You can add as much or as little cayenne pepper as you like.

If you want the soup to be a bit thicker, stir in 1/2 cup instant mashed potatoes.

Ingredients:

1/2 pound ground Italian sausage
1 red onion, chopped
2 cloves garlic, peeled
4 large russet potatoes, peeled and cubed
4 cups low sodium chicken broth
Seasoning salt to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper, or to taste
1 box frozen spinach, thawed and drained
1 (12 fluid ounce) can evaporated milk
2 tablespoons butter
1 teaspoon dried parsley

Directions:
1. Heat Dutch oven over medium heat and brown Italian sausage. Add onion and cook for 5 minutes. Add garlic and cook until fragrant.

2. Add potatoes and chicken broth. Stir in seasoning salt, black pepper, and cayenne pepper. Bring to a boil over medium-high heat and cook until potatoes are tender.

3. When potatoes are done, stir in spinach, evaporated milk, butter, and parsley. Cook long enough for the butter to melt.