4 large russet potatoes - app. 2.5 lbs. quartered, boiled, and peeled
6 cups whole milk
2 cups whipping cream
1 1/2 stick butter
salt and pepper to taste
1 tb. Italian seasoning
3/4 cup flour
1/2 lb. Italian sausage
1/2 to 1 cup frozen spinach
fresh grated parmesian cheese for topping if desired.
1 onion chopped
Put milk and whipping cream out to come to room temperature.
Brown Italian sausage and drain well. Set aside. Saute onion in 1 tb of butter and set aside.
In large dutch oven, melt the rest of the butter. Then slowly add the flour to make a roux, keeping it as light as possible. Do this over low heat, very slowly. Now slowly add the milk and whipping cream, whisking it to make a nice sauce. Add the Italian seasoning Italian sausage, salt, pepper, and potatoes. Simmer until thick and bubbly, stir frequently so it doesn't stick. put about 1 cup (try not to put the sausge in, just the potato and cream) in your blender and blend it, add back to pot. You can use your blender to make the soup as creamy as you like it. We like our soup kinda chunky. Now add the spinach and simmer more before serving.
Spoon into bowls and top with freshly grated paremsian cheese.