This recipe comes from the Standard-Examiner Recipe Exchange Cookbook and was submitted by Cathi Raye.
1 pound ground pork sausage (for more spice, use hot)
1 yellow onion, chopped
2 teaspoons minced garlic
2 cups chopped bok choy
63 ounces chicken broth
4 russet potatoes, chopped, skins on
3/4 teaspoon red pepper flakes
2 teaspoons Italian seasoning
Salt and pepper to taste
1 pint heavy cream
In large pot, fry sausage, onion and garlic until meat is cooked through. Add boy chok and fry 3 minutes. Add broth, potatoes and seasonings. Bring to a boil, reduce heat and let simmer until potatoes are tender. Stir in cream and warm through.