1 lb sausage
4 cups chicken broth
1 cup heavy cream
1 ½ cups spinach
2 medium potatoes, diced
1 medium onion, chopped
2–4 cloves garlic, minced
Salt and pepper to taste
In a large pot over medium heat, add the sausage and cook until browned, breaking it up with a spoon as it cooks (about 5-7 minutes). Drain excess fat if necessary.
Stir in the chopped onion and minced garlic into the pot and sauté until the onion becomes translucent, about 3-4 minutes.
Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Bring to a gentle simmer.
Add diced potatoes to the pot and let them cook until tender, about 10-15 minutes.
Once the potatoes are tender, stir in the spinach and heavy cream. Mix until the spinach wilts and the soup becomes creamy.
Adjust seasoning with salt and pepper. Let the soup simmer for an additional 5 minutes before serving. Enjoy with crusty bread or on its own!