1lbItalian sausageI recommend a spicy or sweet variety
2large russet baking potatoespeeled, sliced in half,and then in 1/4 inch slices*
1/2can bacon bits
1/2pkg frozen chopped spinachrinsed and squeezed of excess liquid
1 to 2cupswater
1cupheavy whipping cream
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.
*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.