Sausage, Potato, And Spinach Soup

• 1 tablespoon olive oil
• 1 lb hot Italian sausage, casing removed
• 3 garlic cloves, minced
• 1 onion, diced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• kosher salt, to taste
• fresh ground black pepper, to taste
• 5 cups chicken broth
• 1 bay leaf
• 1 lb red potatoes, diced
• 3 cups Baby Spinach
• 1/4 cup heavy cream

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

olive oil, hot italian sausage, garlic, onion, oregano, dried basil, kosher salt, fresh ground black pepper, chicken broth, bay leaf, red potatoes, spinach, heavy cream

Taken from www.food.com/recipe/sausage-potato-and-spinach-soup-525042 (may not work)