2 TBL butter
2 TBL olive oil
1 medium red onion, diced
5 cloves garlic, minced
2 lbs Andouille sausage, sliced into 1/4″ Medallions
6 russet potatoes, peeled and cut into bite-sized pieces
3 c. chicken broth
2 c. milk
1 3/4 c, heavy cream
2 tsp. Italian seasoning
1 large bunch fresh spinach, chopped (about 12 ounces)
1/2 c. grated Parmesan cheese
In a large stock pot over medium heat, heat the butter and oil together.
Cook the onion and garlic in the butter and oil until the onions are soft but not brown, about 5 minutes.
Add the sausage medallions; cook and stir another 5 minutes. Stir in the potatoes; cook and stir 15 minutes.
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.
Mix in the spinach and remove from heat.
Serve in individual bowls, topped with the cheese.