From Like Grandma Used To Make by Reader's Digest, c. 1996. This recipe differs from the original one in that turkey kielbasa has been substituted for Portuguese linguisa sausage and spinach replaces Portuguese cabbage.
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 1⁄2 cups low sodium chicken broth
- 3 medium potatoes, peeled and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed
- 6 ounces turkey kielbasa, sliced (Polish sausage)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- In a large saucepan, heat the oil over moderate heat. Add the onion and garlic and cook for 5 minutes or until onion is tender.
- Add the broth and potatoes. Bring to a boil. Lower the heat and simmer, covered, for 30 minutes or until potatoes are very soft. Using a potato masher or large spoon, slightly mash potatoes to thicken soup.
- Stir in the spinach, kielbasa, salt, and pepper. Simmer, uncovered, for 5 minutes more until heated through.