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Your Recipes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 12


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Step 1

Cut the bacon up into small pieces.

Step 2

In a large Dutch oven over medium heat, cook the bacon until it is crispy. Remove from the pan, but reserve the grease in the pan.

Step 3

Add the diced onion and celery and cook for 5-6 minutes.

Step 4

Add the garlic and cook for another 2-3 minutes.

Step 5

Remove the vegetables from the pan.

Step 6

Add the Italian sausage to the pan and and brown, breaking it up as it cooks.

Step 7

Dice the potatoes into 1/4 inch cubes when the meat is cooking. Add to the pot with the meat and let cook for a few minutes with the meat.

Step 8

Add the bacon and vegetables back to the pot. Add the chicken stock.

Step 9

Simmer for 25 minutes, or until the potatoes are tender.

Step 10

Add the spinach and cream. Bring back to a light simmer and let cook for another 3-4 minutes.

Step 11

Serve hot with some grated parmesan for garnish.