Potato and Sausage Soup with Fennel
| Yield: | 4 Servings |
| Categories: | Vegetables, Soups |
| 4 | oz | Light sausage |
| 1/2 | c | Diced onion; red and/or white |
| 1 | ts | Olive oil |
| 2 | Cloves garlic; smashed | |
| 1/2 | ts | Coarsely ground pepper |
| 1 | lb | Potatoes; 1/2" cubed |
| 1/2 | c | Chopped fennel stalks; with tops |
| 1 | ts | Bacos? LF; optional |
| 4 | c | Water; or vegetable broth |
| 2 | ts | Chicken base; low salt |
| 1 | Sprig tarragon; left whole | |
| 1/4 | c | Shredded cabbage; or kale |
| 1/4 | c | Chopped spinach; leaves only |
| 1 | ts | Fresh oregano; chopped |
| 1 | c | Water; as needed |
| TO SERVE | ||
| 2 | tb | Evaporated skim milk; or nonfat dry milk, optional |
| Parmesan cheese; freshly grated |
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