4 slices bacon, I used Oscar Meyer center cut bacon, see shopping tips below
1½ cups onion, diced
1 teaspoon olive oil
2 teaspoons garlic, minced
4 cups reduced-sodium chicken broth
4 cups russet potatoes, peeled and diced small (~2 potatoes)
1 package (9.6 oz) Johnsonville fully cooked turkey breakfast sausage (70% less fat) cut each into small slices to create bite size pieces, see shopping tips below
5 cups fresh spinach
1½ cups reduced-fat milk (2%)
1 tablespoon cornstarch
Freshly ground black pepper, to taste
1. Cook bacon in microwave on paper towel-lined plate. Cover with paper towels and cook 3-5 minutes, until crispy. Cool, crumble and set aside.
2. Cook chopped onions in the microwave for 3 minutes until soft.
3. Heat olive oil in a large pot or pan over medium heat. Add garlic and cooked onion. Cook together stirring frequently for 2 minutes. Stir in chicken broth and potatoes; bring to a boil. Turn down to simmer, cover and cook about 10 minutes until potatoes are soft.
4. In the meantime, in a small bowl, add milk. Stir in cornstarch using a whisk or fork until well combined. Using a rubber spatula or wooden spoon, so potatoes don’t break, stir in sausage pieces, spinach and milk. Add black pepper to taste. Bring up to a boil, turn down to simmer, and cook for 5 minutes uncovered.
5. To serve: Ladle 1½ cups into each bowl. Garnish each bowl with about ½ tablespoon of crumbled bacon and serve.
Makes 6 servings. Each serving, 1½ cups
for 1 bowl (1½ cups)
2g sat fat
SmartPoints value : 6