Creamy Cajun Potato Soup

Creamy Cajun Potato Soup That Packs a Bit of a Kick 2 Tb butter 2 tablespoons olive oil 1/2 onion, diced 5 cloves garlic, minced 2 pounds andouille sausage, sliced into rounds 6 russet potatoes, peeled and cut into bite-sized pieces 3 cups chicken broth 2 cups milk 1 3/4 cups heavy cream 2 teaspoons Italian seasoning 1 bunch fresh spinach, chopped 1/4 cup grated Parmesan cheese Heat the butter and oil together in a large stock pot over medium heat. Cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes. Add the sausage slices; cook and stir another 5 minutes. Stir in the potatoes; cook and stir 15 minutes. Pour in the chicken broth, milk, heavy cream, and Italian seasoning. Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender. Mix in the spinach. Remove from heat. Top with Parmesan cheese