Potato sausage soup

Instructions

1. 1

   Heat a Dutch oven or large pot over medium heat and add olive oil and then the sausage. Cook, breaking it up, until browned, about 5–6 minutes. Stir in the onion, spices and cook until softened and golden, about 3–4 minutes.

2. 2

   Stir in the diced potatoes and coat them in the sausage and spices. Pour in the broth and bring to a boil, then lower the heat and simmer gently for 12–15 minutes, until the potatoes are tender.

3. 3

   Reduce the heat and stir in the cream cheese until fully melted and incorporated. Pour in the heavy cream and stir until the soup is smooth and creamy. Fold in the spinach so it wilts.