2 lbs. potatoes
5 cans chicken broth
1 lb. sweet or hot Italian sausage
1 lb. fresh spinach, shredded
2 tsp. salt
1/8 tsp. pepper
1/2 c. heavy cream

Peel and cut potatoes into 1/2 inch cubes. Put potatoes and 1/2 of the broth in a large kettle. Heat to boiling, then lower heat and cover and simmer for 20 minutes. When potatoes are tender, coarsely mash with potato masher or fork. While potatoes are cooking, peel casing from sausage. Cut into 1/4 inch pieces; fry and drain on paper towels. Add rest of broth to potato soup. Heat to boiling; add greens and cook until wilted, about five minutes. Stir in salt, pepper, cream, and sausage. Heat and serve.