Step by step recipe:

1. 7 min.
   Cut 200 g Morteau sausage into small dice (if you do not have any, use another kind of sausage, but preferably smoked).
   
   Chop 50 g onion.
   
   Chop 2 cloves garlic finely.
2. 5 min.
   Peel and rinse 350 g potatoes and chop into fairly large dice.
3. 5 min.
   Prepare 100 g fresh spinach, but leave raw - there is no need to blanch.
4. 5 min.
   Pour 2 tablespoons olive oil into a large saucepan on medium heat.
   
   When hot, tip in the diced sausage and fry briefly.
5. 2 min.
   Add the onion and garlic, salt and pepper, then stir to mix well. Cook without colouring for 1 or 2 minutes.
6. 7 min.
   Add 1 litre 500 ml Vegetable stock. If you do not have any, add the same volume of water plus a stock cube, and potatoes.
   
   Bring to the boil.
7. 10 min.
   Turn the heat down and leave to simmer until the potatoes are cooked.
8. 5 min.
   Add 250 ml liquid cream and bring back to the boil.
   
   Check the seasoning.
9. 3 min.
   Add the spinach and stir for 2 or 3 minutes.
10. 
    Your soup is ready.