tablespoon olive oil
cloves garlic, minced
teaspoon crushed red pepper flakes
cups diced peeled potatoes
tablespoons reduced sodium chicken bouillon granules
(12-ounce) package JENNIE-O® Lean Turkey Kielbasa, halved lengthwise and cut into 0.5 -inch half-moons
cup fresh baby spinach, coarsely chopped
In Dutch oven or large pot, heat olive oil over medium heat.
Add onion. Cook 5 minutes, stirring frequently.
Add garlic and red pepper flakes. Cook 1 minute.
Add potatoes, water and bouillon.
Bring to a boil. Reduce heat to low and simmer 10 to 15 minutes or until potatoes are tender.
Working in batches, if necessary, transfer half the soup to a blender. Puree. Return to pot. Add kielbasa and spinach.
Simmer 5 minutes or until thoroughly heated.