Instructions

1. Over medium-high heat, in a dutch oven, cook the Italian sausage until browned, no longer pink, and crumbled well (around 10-12 minutes);
2. Remove the sausage from the dutch oven and place on a paper lined plate to drain;
3. Add the bacon pieces to the same dutch oven and cook until crisp then set aside on a paper lined plate to drain;
4. Remove all but 2 tablespoons of drippings from the dutch oven;
5. To the dutch oven, add the onions and garlic with the reserved drippings and cook for 5 minutes;
6. Add in the carrot pieces and continue cooking for an additional 5 minutes;
7. Pour in the chicken broth, stir, and bring to a boil over high heat;
8. When the mixture comes to a boil, add in the diced potatoes and reduce the heat to medium-high;
9. Cook the mixture another 15-18 minutes until the potatoes are fork tender;
10. Reduce the heat to medium and stir in the heavy cream, bacon, and sausage then bring back up to temperature being sure not to bring to a boil, but allow to simmer;
11. Once the mixture is simmering, add back in the spinach and remove from heat;
12. Set aside for 5-19 minutes before serving to allow the spinach to cook;
13. Serve with a sprinkle of freshly grated Parmesan cheese and a side of bread or crackers.