Ingredients:

• 2 medium potatoes sliced in half lengthwise and cut in 1/4" slices

• 2-3 slices cooked bacon, crumbled

• 1/2 large onion, diced

• 1 clove garlic, minced

• 1# Italian sausage

• 1 quart chicken broth

• 2 cups chopped spinach or other greens (fresh or unfrozen)

• 1-2 cups half and half

Prepare potatoes, bacon, onion, and garlic as described above.

Place sausage in large sauce pan or Dutch oven and brown over medium heat with onion and garlic.  When meat is browned and onion is translucent, add sliced potatoes and broth.  Continue cooking over medium to lower heat until potatoes are done or just about done.  Add bacon and greens, cooking just a few more minutes until greens are softened and soup is simmering again.  Finally, add half and half in quantity to make soup a bit creamy.  Finish reheating soup to simmer.  Serve immediately.

Variations on the Theme:

Substitutions were made using 6-8 leeks washed and chopped up (made probably 6 cups of chopped leeks) instead of onions and greens.  They were cooked as onions above.  Soup was stupendous!

Recipe could easily be made with other meat source than Italian sausage.  Use your imagination.