Spicy potato, sausage, and greens soups

• 1 pound Italian sausage
• 1/2 cup chopped onion, or more to taste
• 4 cups chicken broth
• 4 cups thinly sliced potatoes (slice them with skins on)
• 4 cups water
• 2 packed cups torn or chopped fresh greens
• 1/3 cup whipping cream
• salt and pepper

Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. Makes 8-12 servings. Recipe from JoAnn Hoffman, Vermont Valley Farm member