Ingredients:

  • 1 lb Bulk Italian Sausage
  • 1 Large Yellow Onion, finely diced
  • 3 Cloves Garlic, minced
  • 2 Medium Carrots, diced small
  • 2 Ribs Celery, diced small
  • 1.5 lbs Yukon Gold Potatoes, 1/2-inch cubes
  • 1 lb Russet Potatoes, 1/2-inch cubes
  • 4 cups Low-Sodium Chicken Bone Broth
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • Sea Salt and Cracked Black Pepper to taste
  • 1.5 cups Heavy Cream
  • 2 cups Fresh Baby Spinach
  • 1 cup Sharp Cheddar Cheese

Instructions:

  1. Place a Dutch oven over medium-high heat. Add the Italian sausage, breaking it into bite-sized chunks. Cook undisturbed for 6 minutes until no longer pink and the bottom of the pot has golden bits. Remove sausage with a slotted spoon, leaving the rendered fat in the pot.
  2. Reduce heat to medium. Add diced onions, carrots, and celery to the sausage fat. Sauté until onions are translucent (about 5 minutes). Add minced garlic, thyme, and smoked paprika, stirring for 60 seconds until fragrant.
  3. Add cubed Yukon Gold and Russet potatoes and pour in the chicken bone broth. Scrape the bottom of the pot with a wooden spoon to release the fond. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes until the Russet pieces easily shatter when pressed with a spoon.
  4. Lower heat to low. Stir in the heavy cream and return the cooked sausage to the pot. Optionally use a potato masher to crush a few potatoes for extra thickness. Fold in the baby spinach until wilted. Whisk in the sharp cheddar cheese until completely melted and smooth.
  5. Wait 2 minutes until the spinach is wilted and the cheese has completely melted.