Step 1

Heat a large pot over medium-high; add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.

Step 2

Drain off all but one tablespoon of the rendered bacon fat; add sausage and onion to the pot and cook until pork is no longer pink and onion is translucent, crumbling up the pork and stirring frequently, 3-5 minutes. Add in garlic and cook for 1 minute. Drain excess fat.

Step 3

Pour in chicken stock and bring to a boil. Add potatoes; reduce heat to a medium simmer for about 12 minutes until potatoes are tender.

Step 4

Stir in spinach until it begins to wilt.

Step 5

Return most of the bacon back to the pot (reserving some for garnish) and stir in heavy cream until heated through, 2-3 more minutes.

Step 6

Taste and season with salt and pepper.

Step 7

Serve with some crusty bread and a little reserved crumbled bacon!