Sausage, Potato, and Spinach Soup

Method

1. 01

   Heat olive oil in a large stockpot over medium-high heat. Add the sausage and cook, breaking it up as it browns, until cooked through --- about 5 minutes. Drain any excess fat.

2. 02

   Stir in garlic, onion, oregano, basil, and red pepper flakes. Cook until the onion is translucent, about 2--3 minutes. Season with salt and pepper.

3. 03

   Pour in the chicken broth, add the bay leaf, and bring to a boil. Add the diced potatoes, reduce to a simmer, and cook until tender --- about 10 minutes.

4. 04

   Stir in the baby spinach and cook until just wilted, about 2 minutes. Remove from heat and slowly stir in the heavy cream. Discard the bay leaf.

5. 05

   Serve with crusty bread.