1lb.Italian sausageregular, sweet or spicy styles all work well
2large russet baking potatoespeeled, sliced in half, and then into 1/4 inch slices
1large oniondiced
1oz.bacon bitsYou can also cook and crumble a few strips of bacon instead
2clovesgarlicminced
1/2pkg.frozen chopped spinachthawed and squeezed of excess liquid
3cupschicken stock
1 1/2cupswater
1cupheavy whipping cream
Instructions
Cook sausage in a 300°F oven for approximately 30 minutes. Alternatively, cook in a skillet. Drain sausages on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage. Salt and pepper to taste. Simmer for another 10 minutes. When potatoes are tender, mash some of the slices with a fork to thicken soup slightly.
Turn to low heat. Add spinach and cream. Heat through. Sprinkle with bacon and serve.
Notes
You can use up leftover baked potatoes by peeling potatoes cold, cutting them into slices and adding at the end of the recipe and heating through. Set aside one cold potato and mash with a fork to add to the soup when specified in the recipe.