Contributed by Rachel & Brendan

SOOOOOOOOOO GOOOOOOOOOOOD!!!!!!!!

Ingredients:

• 4 slices bacon, diced
• 1 lbs spicy Italian sausage, casing removed
• 1 Tbsp 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 & fresh ground black pepper, to taste

Heat a large skillet over medium-high heat. Add bacon & cook until brown & crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Add Italian sausage to the skillet & cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat & set aside.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic & onion. Cook, stirring frequently, until onions become translucent, about 2-3 minutes. Stir in chicken broth & bring to a boil. Add potatoes & cook until tender, about 10 minutes.

Stir in sausage & spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt & pepper, to taste.

Serve immediately, garnished with bacon.