Creamy Potato Soup with Italian Sausage


1 pound Italian sausage, loose or casings removed
1 1/2 pounds Yukon gold, Russet or Red potatoes cut into a 1″ dice, skins on or off
1 tablespoon olive oil (If needed)
1 cup diced onion
1 tablespoon chopped garlic
1 teaspoon kosher salt
Fresh black pepper to taste
2 tablespoons flour
1/2 cup dry white wine
2 cups chicken broth
2 cups beef broth
10 ounces frozen spinach, defrosted and squeezed dry
15 ounce can diced tomatoes with juice
4–5 fresh thyme sprigs
3/4 cup heavy cream
1/4 cup grated parmesan cheese

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