Potato Spinach Sausage Soup

This soup is just what a chilly day calls for, it's not too rich but it's full of flavor for sure, hearty and warm.

What you need:
1 pound ground  sausage(your choice)
1 large sweet onion, diced
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes

1/2 teaspoon smoked paprika

a shake of garlic powder, onion powder, salt and pepper
3 large baking potatoes, peeled and thinly sliced
24 ounces chicken broth
24 ounces water

1/2 stick of butter
2 cups spinach or kale, chopped

1 cup chopped mushrooms(optional)

12 ounces heavy cream

How to make it:

In a large Dutch oven over medium heat, brown sausage until cooked through. Add onions, garlic and red pepper flakes and seasonings and cook for an additional 4-5 minutes, stirring frequently. Drain excess fat and return pot to the stove.

Add potatoes, chicken broth and water to the sausage mixture. Now add butter and continue cooking over medium heat until the potatoes are cooked through.

Add heavy cream and spinach or kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.

Notes:

To kick things up a notch, substitute hot italian sausage for the sausage and increase the amount of red pepper flakes. Please note the color of the soup may take on an orange color with this substitution due to the spices in hot sausage.