Italian Sausage & Potato Soup

2 tablespoons olive oil
2 pounds Italian sausage – bulk or casing removed
1 pound red potatoes, diced to about 1″ cubes
1 onion diced (about 1 1/2 cup diced onion)
4 cloves garlic, minced
2 teaspoon dried basil
2 teaspoon dried oregano
Crushed red pepper flakes, optional to taste
Salt and freshly ground black pepper, to taste
12 cups chicken broth
2 bay leaves
6 cups baby spinach, chopped
1 cup heavy cream

Add sausage, onion, garlic and olive oil to stock pot and cook until sausage has browned about 5-8 minutes. Drain excess fat/oil and return to pot.

Add broth, bay leaves, oregano, basil and (optionally) red pepper flakes. Bring to a boil.

Add diced red potatoes and cook until tender, about 10 minutes.
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.

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