Categories: crockpot, dinner, soup

Ingredients

• 4 slices bacon, diced
• 1 pound spicy Italian sausage, casing removed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 4 cups chicken broth
• 3 russet potatoes, peeled and thinly sliced
• 3 cups baby spinach
• 1 1/2 cups heavy cream
• Kosher salt and freshly ground black pepper, to taste

Directions

1. 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.
2. 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.
3. Heat olive oil in a Dutch oven or large pot over medium high 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.
4. 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.
5. Serve immediately, garnished with bacon.

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