Cajun Potato Soup

Ingredients

• 2 pounds andouille sausage sliced into rounds
• 2 tablespoons butter 
• 3 cups chicken broth 
• 5 cloves garlic minced
• 1.8 cups heavy cream 
• 2 teaspoons penzey's southwest seasoning italian
• 2 cups milk 
• 2 tablespoons olive oil 
• 0.5  onion diced
• 0.3 cup parmesan cheese grated
• 6  russet potatoes peeled cut into bite-sized pieces
• 1 bunch pkt spinach fresh chopped

Equipment

• pot

Directions

1. Heat the butter and oil together in a large stock pot over medium heat. Cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes.
2. Add the sausage slices; cook and stir another 5 minutes. Stir in the potatoes; cook and stir 15 minutes.
3. Pour in the chicken broth, milk, heavy cream, and Italian seasoning. Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender.
4. Mix in the spinach.
5. Remove from heat. Top with Parmesan cheese.