Ingredients
- 6 small potatoes, thinly sliced
- 1 large onions, diced
- 4 slice bacon, cut into 1/2 inch pieces
- 9 c chicken broth (or 5 13.75 oz. cans)
- 1 c heavy cream
- ¼ bunch fresh spinach, tough steps removed
- 1 lb mild italian seasoning, ground
- 1 ¼ t crushed red pepper flakes
- 1 T minced garlic
Directions
Cook the sausage and red pepper flakes in a heavy pot over medium-high heat until crumbly, bronwed and no longer pink. Drain and set aside.
Cook the bacon in the same pot over medium heat until crisp. Drain, leaving a few tablespoons of drippings with the bacon in the pot. Stir in the onions and garlic, cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the pot with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach with the soup just before serving.