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 (you can use the low sodium 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
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.
Calories 254 Sodium 1,087 mg
Total Fat 19 g Potassium 0 mg
Saturated 0 g Total Carbs 18 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 5 g
Trans 0 g Protein 15 g
Cholesterol 52 mg
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.