| Prep time: | 25 Min |
| Cook time: | 1 Hr |
| Ready in: | 1 Hr 25 Min |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 1 pound bulk mild Italian sausage
* 1 1/4 teaspoons crushed red pepper flakes
* 4 slices bacon, cut into 1/2 inch pieces
* 1 large onion, diced
* 1 tablespoon minced garlic
* 5 (13.75 ounce) cans chicken broth
* 6 potato, thinly sliced
* 1 cup heavy cream
* 1/4 bunch fresh spinach, tough stems removed
DIRECTIONS
* Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
* Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
* Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
