I had some requests for this so decided to post the recipe.
2 quarts water
8 teaspoons powered chicken bouillon
1 tablespoon olive oil
¾ teaspoon black pepper
3 tablespoons butter
¼ cup flour
1 cup half and half
½ cup (4 ounces) evaporated milk
1 ¾ pounds unpeeled scrubbed potatoes, cut into ½ inch cubes
1 -10 ounce package frozen chopped spinach, thawed and water squeezed out (if you do not properly squeeze moisture out of spinach it will turn your soup green). I often will substitute fresh kale instead of spinach.
1 teaspoon red crushed red pepper (I like more)
¾ - 1 pound lean hot/spicy Italian sausage, browned and drained/blotted with paper toweling to remove grease
In large stockpot, heat water, adding bouillon powder, olive oil and black pepper. Bring to boil and then simmer. Meanwhile. . . .
In small pan, melt butter. Add flour and whisk together to make roux. Do not brown though. Gradually add 1 cup of heated water, whisking into roux. Then transfer all to larger boiling water mixture, whisking constantly until blended. Reduce heat to simmer, add half and half and evaporated milk. Simmer for 5 – 10 minutes.
To stockpot, add potatoes, red crushed pepper and cooked sausage. Simmer gently until potatoes are tender, but still firm. Add spinach. Heat for a few additional minutes.
Makes 8 – 10 servings