Instructions

1. 1

   In a large Dutch oven over medium heat, cook bacon until crispy. Remove with slotted spoon and drain on paper towels. Crumble when cooled. Leave about 2 tablespoons bacon grease in pot.

2. 2

   Add Italian sausage to pot with reserved bacon grease. Break up with spoon and cook until browned and no longer pink, about 6-8 minutes. Drain off excess grease.

3. 3

   Add diced onion to pot with sausage. Cook until softened and translucent, about 5-7 minutes.

4. 4

   Add minced garlic and red pepper flakes (if using). Cook for 1 minute until fragrant.

5. 5

   Pour in chicken broth, scraping bottom of pot to release browned bits. Add sliced potatoes.

6. 6

   Bring to gentle boil, then reduce heat to simmer. Cook partially covered for 15-20 minutes until potatoes are fork-tender.

7. 7

   Reduce heat to low. Stir in heavy cream.

8. 8

   Add fresh baby spinach a handful at a time, stirring until wilted.

9. 9

   Taste and season with salt and pepper. Serve hot garnished with crumbled bacon and Parmesan cheese.