6 Servings 30 min Cook
4 Strip Bacon
3 Potato medium (2-1/4" to 3-1/4" dia) Russet Potatoes
15 1 Oz Italian Sausage
1 Tbsp Olive Oil
2 Cloves, minced Garlic
1 Medium (2-1/2" dia) Onions
4 Cup Chicken Broth
3 Cup Spinach
3/4 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
Dice bacon and thinly slice potatoes.
Heat a large skillet over medium high heat.
Add bacon and cook until brown and crispy, about 6-8 minutes.
Transfer to a paper towel-lined plate; set aside.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat.
Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in chicken broth and bring to a boil.
Add potatoes and cook until tender, about 10 minutes.
Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes.
Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.