This was fantastic! A great recipe, especially for a chilly fall day. Serves well with a simple salad and crusty bread.
1 lb. bulk mild Italian sausage
1-1/4 t. crushed red pepper flakes
4 slices bacon, cut into 1/2" pieces
1 large onion, diced
1 T. minced garlic
5 (13.75 oz.) cans chicken broth
6 potatoes, thinly sliced
1 c. heavy cream
1/4 bunch fresh spinach, stems removed (see note)
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until browned, crumbly, and no longer pink, 10-15 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 thebottom of the Dutch oven. Stir in 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 cooked sausage; heat through. Mix the spinach into the soup just before serving, allowing it to wilt/cook slightly.
A Note From The Little Lady: I have no idea what the original recipe-poster meant when he/she wrote "1/4 bunch fresh spinach," as I have never bought spinach in bunches. I would recommend using about 3 c. fresh spinach. If you are familiar with what 1/4 bunch would translate to, please let me know!