From Anita Isom
INGREDIENTS
16 oz. Jimmy Dean regular sausage
8 slices of bacon, chopped in small pieces
½ large onion, diced
2-3 cloves of garlic, minced
32 oz. chicken
broth
2 1/2 cups water
5 medium Yukon gold potatoes, thinly sliced
1/2 tsp crushed red pepper flakes
Salt and pepper, to taste
4 cups fresh spinach
1 cup heavy whipping cream
Parmesan cheese, grated
INSTRUCTIONS
Brown sausage in a large pot or dutch oven.
Remove sausage with a slotted spoon and set aside.
Cut bacon into small pieces
and add bacon to pot and cook until crispy.
Stir in chopped onion. Cook for 5 to 6 minutes or until
onion is translucent.
Stir in minced garlic and cook for 1 minute, stirring
frequently.
Add chicken broth and water to the pot. Add crushed red
pepper flakes, salt, and pepper if desired.
Add thinly sliced potatoes (I cut in half and then sliced)
and the cooked sausage to the pot and bring to a simmer over medium heat.
Continue cooking until potatoes are tender, about 10
minutes. (I cooked on low longer - about
30 minutes)
Add the spinach to the soup, and simmer for an additional 5
to 10 minutes, stirring occasionally.
Stir in the heavy cream and let heat through.
Ladle soup into bowls and serve with Parmesan cheese.
