Tuscany Potato Soup

This is one of my favorite soups to make when it’s chilly outside or to support and nourish my body during my cycle. 

Ingredients

• 1 large onion diced
• 1/2 cup thinly sliced carrots
• 1lb hot jimmy dean sausage 
• 2 stalks of celery diced
• 3 cloves garlic minced
• 8 potatoes peeled and cubed
• 4 cups chicken broth or enough to cover potatoes
• 4 Tablespoons butter
• 3 Tablespoons flour (I use cassava) 
• 1 cup heavy cream 
• 1/3 cup kale or spinach
• Salt and pepper to taste

Instructions

• Cook the sausage in a pan on the stovetop.  
• In your pot cook celery, carrot, and onion in a tablespoon of butter. Stir in the minced garlic, and cook for 1 minute more. Add cubed potatoes, and toss to coat. Sauté the potatoes for 3 or 4 minutes. Place the cooked sausage in the pan. Add enough chicken broth to the pan to cover the potatoes, and cover and simmer until potatoes, and veggies are tender.
• In the pan, you cooked sausage, melt the remaining 3 tablespoons of butter over medium heat, whisk in the flour, and cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until the mixture thickens, add the chopping spinach or kale pot, then stir the cream mixture into the potato mixture. Let it simmer for an additional 2-3 minutes. 
• Season with salt and pepper to your liking and add any toppings you’d like. 

Enjoy..