1. Cook potatoes in water with chicken bouillon cubes until potatoes are done. 2. Saute onion and garlic in butter until onion is soft, add spinach or kale to onion and garlic if using. Wilt greens. 3. To chicken broth, add black pepper, parsley, red pepper, sausage, and mushrooms if using. 4. Add onions, garlic, and spinach to soup and stir to combine all. 5. Simmer for 10 to 15 minutes. 6. Before serving, remove soup from heat and stir in sour cream and parmesan cheese until thickened and combined. 7. Note: You may use as little or as much spinach or kale as you would like. ---------------------------------------------------------------------------
Nutrition
Ingredients
