How to make it

1. Brown the sausage. Cook the sausage in a big pot over medium-high heat, breaking it into crumbles with your spoon, for 6–8 minutes until no pink remains. Scoop it out onto a plate, leaving the drippings in the pot.
2. Soften the onion. Add the onion to the pot and cook 4–5 minutes, stirring, until soft. Stir in the garlic and cook 30 seconds more.
3. Add potatoes and broth. Stir in the potatoes and pour in the chicken broth. Bring to a boil, then lower the heat and simmer 15 minutes, until the potatoes are fork-tender.
4. Make it creamy. Stir the sausage back in. Pour in the cream, add the spinach, salt and pepper, and simmer 3–4 minutes until the spinach wilts.
5. Serve it up. Ladle into bowls and top with parmesan if you like. Crusty bread on the side is never a bad idea.