1 pound Italian sausage, I prefer Hot Italian Sausage
5 to 7 bacon slices
5 medium potatoes, russet or red
2 cups chopped spinach
1 cup heavy whipping cream
1 quart water
2 -14 ounce cans of chicken broth
1/2 large onion, diced
2-3 minced garlic cloves
2 teaspoons red pepper flakes
Salt
Pepper
In a large pot, brown the sausage and crumble. Drain fat and grease off using paper towels. Fry or bake the bacon and crumble into small pieces. Slice the potatoes between 1/8 inch and 1/4 inch, making the slices about the same size so they cook evenly.
Using a large pot, toss the potatoes, onion, garlic, chicken broth, and water in together and cook on medium heat until the potatoes are cooked through. Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer, stirring occasionally, for another 10 minutes. When the potatoes start breaking apart into smaller bite sized pieces because they are so tender, turn the heat to low and add in the spinach and heavy cream. Let the soup heat through and serve.