Sausage Potato Soup

Ingredients:
1 lb. Italian sausage (mild or spicy, your choice)
1 medium onion, chopped
3 cloves garlic, minced
4 large russet potatoes, peeled and diced
4 cups chicken broth (or vegetable broth)
2 cups half-and-half (or heavy cream for a richer soup)
1 cup milk
1 cup shredded cheddar cheese (optional, for a cheesy twist)
1 tsp dried thyme
1/2 tsp crushed red pepper flakes (optional for heat)
Salt and pepper, to taste
3 cups fresh spinach (or kale, optional)
2 tbsp olive oil (for sautéing)
Fresh parsley or green onions, chopped (for garnish)
Instructions:
Cook the Sausage: In a large pot, heat the olive oil over medium heat. Add the Italian sausage (remove casing if using links) and cook, breaking it up with a spoon, until browned and fully cooked. Remove any excess grease from the pot.

Sauté the Vegetables: Add chopped onion and garlic to the pot. Sauté for about 5 minutes until softened and fragrant.

Add the Potatoes & Broth: Add the diced potatoes to the pot along with the chicken broth. Stir in the dried thyme and crushed red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.

Cream it Up: Once the potatoes are cooked through, stir in the half-and-half and milk. Bring the soup back to a simmer. Cook for an additional 5-10 minutes until the soup is creamy and heated through.

Add Greens & Cheese (Optional): Stir in the fresh spinach or kale (if using), and cook until wilted. If you like cheesy soup, add the shredded cheddar cheese and stir until melted and smooth.

Season & Serve: Taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh parsley or green onions.