✤4 slices bacon
✤1 ½ cups (~152g) onion, diced
✤1 tsp olive oil (or leftover bacon fat after cooking!)
✤2 cloves garlic, minced
✤4 cups chicken broth
✤4 cups (~620g) russet potatoes, peeled & diced small
✤9-10 oz fully cooked turkey breakfast sausage, casing removed and crumbled (pork works good too!)
✤5 cups (~125g) spinach
✤1 ½ cups almond milk
✤1 tbsp cornstarch
✤ salt & pepper, to taste
❖Cook bacon until crispy. Cool, crumble and set aside.
❖Heat the oil/fat in a large stockpot over medium heat. Add the onion & garlic and cook 3-5 min, stirring frequently, until fragrant and softened.
❖Stir in the broth & potatoes and bring to a boil. Reduce heat to low, cover and simmer about 10-15 min, until potatoes are soft.
❖In a small bowl, whisk together the milk & cornstarch until well combined.
❖Stir the milk mix into the pot, followed by the sausage & spinach, then salt & pepper. Bring back to a boil, reduce heat to simmer and cook 5 min uncovered.
❖Garnish with the bacon.
