Creamy Smoked Sausage and Bean Soup

  • 1 tablespoon canola oil
  • 1 pound kielbasa sausage, cut into ½" slices
  • 1 cup chopped onion
  • 2 cloves garlic , pressed or minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 lb. creamer potatoes or other thin skinned potatoes, chopped into 1" pieces as needed
  • 3 cups chicken stock
  • 2 cups heavy cream
  • 1 15-ounce can Great Northern white beans , or cannellini beans, rinsed and drained
  • 1-2 cups coarsely chopped spinach

In a large dutch oven or stock pot, heat the oil over medium high heat. Add the sausage and cook for 5 minutes, stirring occasionally, until browned. Remove to a plate and set aside.

Add the onion and garlic. Season with the kosher salt and pepper, and cook, stirring occasionally, until the onion and pepper softens, about 5 minutes. Add the potatoes and chicken stock; cover and simmer for 20-30 minutes or until the potatoes are soft.

Using an immersion blender, blend the soup in the pot until it is smooth. Add the reserved sausage, cream, and white beans. Stir and allow everything to heat well before adding the spinach and removing from the heat. Serve warm with your favorite sandwiches or crusty bread.

  • Yields: 6-8 servings
  • Preparation Time: 45 minutes