1 pound ground hot sausage
4-5 russet potatoes, chopped (I left skins on)
1 onion, chopped
2 T. minced garlic
32 oz. chicken broth
fresh baby spinach...I added 3 large handfuls...it seems like a lot, but cooks down fast, I wish I had added more.
1 cup heavy whipping cream
2 T. flour
salt, pepper, cayenne pepper
Real bacon bits and Parmesan cheese (optional)
Directions: Brown sausage in a medium size pot. Drain sausage. Add cooked sausage and onions to pan. Cook until onions start to brown. Add garlic, cook an additional 30 seconds. Add chicken broth and potatoes. If vegetables aren't covered by the chicken broth, add just enough water to cover them. Cook until potatoes are tender. Whisk heavy whipping cream together with flour until there are no lumps. Stir into soup. Add spinach, salt, black pepper, and cayenne pepper to taste. Cook until the soup starts to thicken, stirring frequently...20-30 minutes. Serve topped with bacon bits and Parmesan cheese.