16 oz. ground Italian sausage (I usually use Jimmy Dean)
1/2 tsp or more crushed red pepper flakes
1 tsp smoked paprika
1 small sweet onion, diced
3-4 cloves garlic, finely minced
4 14.5-oz cans regular chicken broth
4 small to medium russet potatoes, peeled and diced
1 tsp Italian seasoning
2 Tbsp butter
3 Tbsp flour
1 cup milk
1 cup cream
3 oz. cream cheese, softened and cut into 1/2-inch chunks
1/2 tsp kosher salt
1 cup baby spinach, chopped (I chop more to add to individual bowls)
Parmesan cheese
Cook sausage in a large frying pan over medium-high heat. Add red pepper flakes and smoked paprika. When sausage is just cooked, drain the fat and add the onions, continue cooking for 2 - 3 minutes. Add garlic and cook for one more minute. Transfer to a soup pot. Add chicken broth, Italian seasoning and potatoes and gently boil for about 7 minutes or until the potatoes are cooked.
In a small saucepan, melt butter over medium-high heat. Whisk in flour. Slowly add milk and cream, whisking constantly to keep the mixture smooth. Turn heat down a little and add cream cheese. Continue to whisk until the cream cheese is melted completely. Pour the mixture into the soup pot when the potatoes are cooked. Add salt and chopped spinach. Serve with more spinach and grated Parmesan cheese.
