In a large soup pot over medium heat, saute and shred the sausage until cooked through, about 10 minutes. After reserving 1 tablespoon of the drippings, set aside the sausage. If you don’t have any drippings, you can use one extra tablespoon of butter.
Add the onions to the soup pot along with the butter and drippings. Simmer for about five minutes over medium heat, or until tender. Simmer for a further minute after adding the garlic, spicy sauce, soy sauce, and spices.
After adding the flour, mix constantly for two minutes, or until the smell of raw flour is eliminated.
Slowly pour in the chicken broth while stirring constantly. In the same way, add the heavy cream. After bringing to a boil, lower heat to a simmer.
After cleaning, pat dry the potatoes. Slice them into 1/4-inch pieces after cutting them in half lengthwise. Include the cooked sausage and potatoes in the soup.
Simmer the potatoes for a further ten minutes, or until they are almost soft. Add the greens and boil for an additional five minutes.
Spoon into serving bowls and sprinkle with minced bacon, grated Parmesan, or red pepper flakes. Present!

TIPS:

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