• 4 slices bacon, diced
  • 1 lb spicy Italian sausage, casing removed
  • 1 Tbl extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 Tbl Better Batter All-Purpose Flour
  • 4 c chicken broth
  • 3 russet potatoes, peeled and thinly sliced
  • 3 c baby spinach or kale, roughly chopped
  • 1 1/4 c whole milk (skim or fat-free will not work well in this recipe)
  • 1-2 Tbl heavy cream, optional
  • Kosher salt and freshly ground black pepper, to taste


Cook the bacon. Heat a large Dutch oven or soup pot over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Put soup pot back over medium-high heat. Cook the sausage. Add sausage to the soup pot and cook until browned, about 5-6 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside. Make the soup. Heat olive oil in the same soup pot over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 3-5 minutes. Add the 2 Tbl flour and stir until well combined. Stir in chicken broth and bring to a boil, stirring well. Add potatoes and cook until tender, about 10 minutes. Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in the whole milk and optional heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately, garnished with bacon. Makes 6+ servings
Adapted from Damn Delicious and Olive Garden