In large pot saute garlic, and onion in olive oil, until garlic is golden, and onion is translucent. Salt and/or pepper to taste.

If using sausage links, remove casings, and cut into bite sized pieces. If using ground sausage, crumble into pot, and saute until sausage is browned.

Add Spinach to pot, and saute until spinach is wilted.

Add Potatoes, Bay Leaves, Parsley Flakes, and chicken stock to pot. (Add Chicken stock last, and only to the top of the Potatoes.) Bring to a boil uncovered.

Reduce heat to low, cover, and let simmer until Potatoes are tender. (About 10 min)

Remove lid, raise heat to medium, remove Bay Leaves, and stir in Cream. Continue to stir until soup is hot.(Do not boil) Remove from heat and serve.