Sausage Spinach Soup

In a large Dutch oven or stock pto, combine potatoes, onion, chicken broth, and pepper. Bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 25 to 30 minutes.

Meanwhile place sausages in a skillet in about 1/2 inch of boiling water. Reduce heat, cover, and simmer for 15 minutes. Drain and remove sausage casings. Thinly slice sausage or crumble; set aside.

Blend or process cooked potato mixture, a little at a time, until smooth. Return to the stock pot and add butter and chopped spinach. Cook, uncovered, over low heat for about 3 to 5 minutes, until spinach is wilted. Stir in sliced or crumbled sausages; serve immediately. Serves 6.

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