Soup de Tuscany

2 cans chicken broth
16 oz sausage
6 whole potatoes
16 oz heavy whipping cream
Italian seasoning

Cook the sausage and drain all grease off it. Peel the potatoes, slice them in little squares, and cook them in the chicken broth. When the potatoes begin to soften, add the sausage and a pinch of Italian seasoning to the soup. When the potatoes are done, add in the heavy whipping cream. Allow to simmer a few minutes and serve.
It is also good to add a touch of spinach at the very end when serving. I also like to add cheese upon serving.