I've made this three times, every time delicious, but I believe I've got it just the way I want it this time! As you may or may not know, I'm NOT good with measurements. I like to adjust to my liking, so bear with me. These are VERY close to accurate! Ha but no worries, you can always tweak it, too!
INGREDIENTS:
1/2 lb kielbasa sausage links (raw)
1/2 lb hot italian chicken sausage links (raw)
1 15 oz jar roasted red bell pepper slices, drained
4 cups beef stock
1/4 cup minced garlic
1 chopped onion
2 stalks celery, chopped
1 cup heavy cream
2 tsp cayenne pepper
4 large handfuls fresh spinach
8 oz cream cheese
METHOD:
Using a large dutch oven, drizzle some olive oil. Remove casings from sausage and brown in pot. Remove grease, and place sausage on a plate.
Add chopped onions and celery to pot and cook on low until tender. Add garlic and bell peppers and saute a few minutes on simmer, stirring constantly so not to burn the garlic.
Stir in the cream cheese until blended well.
Add beef broth and bring to a boil. Using an immersion blender, blend all until creamy and smooth. Add sausage to the pot.
Add in cayenne, maybe one teaspoon at a time until it reaches your level of spicy.
Before eating, add spinach and let it wilt. Stir in cream. ENJOY!
