Heat olive oil in a soup pot or Dutch oven for one minute over medium heat, then add in the onion and carrots. Saute for four minutes, stirring occasionally, then add garlic and sausage and saute for another three minutes.
Stir in potatoes, broth, seasoned salt, pepper, and parsley and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes or until potatoes are tender.
Reduce heat to low. Stir in sour cream, then stir in the cheese. Continue to stir over low heat until cheese is melted and incorporated into the soup.
Wilt in spinach by the handful until the whole bag is incorporated into the soup, then serve.
I used a couple of rainbow carrots from my Imperfect Produce box in today's soup, but any carrots will do. I also used a mix of red and small russet potatoes, because that's what I had on hand, but don't get hung up on that precise mixture. If you must, you can lighten this soup up a little by substituting turkey kielbasa and reduced fat cheese.
Comforting Kielbasa Potato Soup from Mashup Mom: https://www.mashupmom.com/comforting-kielbasa-potato-soup-gluten-free/