Sausage and Potato Soup

Sausage and Potato Soup

· 1 tablespoon olive oil
· 1 pound spicy Italian sausage, casing removed
· 3 cloves garlic, minced
· 1 onion, diced
· 1/2 teaspoon dried oregano
· 1/2 teaspoon dried basil
· 1/2 teaspoon crushed red pepper flakes, optional
· Kosher salt and freshly ground black pepper, to taste
· 5 cups chicken broth
· 1 bay leaf
· 1 pound red potatoes, diced
· 3 cups baby spinach
· 1/4 cup heavy cream

Directions: 1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. 2. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste. 3. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes. 4. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. 5. Serve immediately.