Creamy Italian Sausage and Potato Soup

Directions

1Brown and crumble the sausage in a large stock pot or Dutch oven over medium high heat. Remove sausage with a slotted spoon and drain excess fat.

2Return sausage to pot and add potatoes, chicken stock, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 1012 minutes.

3Use a slotted spoon to remoe 1/2 of the potatoes from the pot. In a separate bowl, mahs potatoes then return them to the pot,. Stir in the spinach, cream, Cook a few minutes until spinach is tender.

4To seve, garnish with cheese and a drizzle of olive oil