Creamy Deer Sausage Soup
- 16 ounces thawed ground deer sausage
- 8 slices bacon
- 2 tbsp butter
½ large onion diced (white or yellow)
2 to 3 cloves garlic minced or substitute garlic powder
- 3.5 cups chicken broth (can substitute bullion & water)
- 3 cups water
5 medium russet potatoes chunked
- 1.5 teaspoon paprika
- 1/2 tsp sage
- 1 cup half & half
- 3 cup lightly chopped fresh spinach (no canned)
salt and pepper to taste
- Bonus Season: I add McCormick Grill Mates Roasted Garlic & Herb to almost every soup for a ton of flavor at the end if it is feeling bland.
- Dice onion and bacon, add butter and fry until onion is translucent and bacon is lightly cooked.
- Add sausage to pot and brown. Make sure you are breaking up sausage into bite size crumbles while simmering.
Stir in garlic, paprika, and sage and let simmer while stirring constantly.
Once the sausage is fully browned, add chicken broth and water to the pot and bring to a boil.
Add potatoes and reduce heat to simmer. Continue simmering until potatoes are tender, but do not let them fall apart.
When potatoes are tender add spinach to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally. Add salt and pepper as needed.
Allow pot to simmer until time to serve. Prior to serving stir in half and half allow to heat through. (Do not use high heat after adding dairy)
Best served with crusty bread and parmesan sprinkles!
- 4 cups chopped kale
- 1 cup heavy whipping cream