3 leeks, sliced (white and light green parts only)
1 small yellow onion, halved and sliced
2 cloves garlic, minced
3 sprigs of thyme
4 medium potatoes, halved and sliced
2 cups fresh spinach
1 (32 oz.) box chicken broth (Swanson)
3 tbsp. butter, divided
1 tbsp. olive oil
1/2 cup heavy cream
2 bacon strips, diced
2 Italian sausages, cut into small chunks
salt and pepper, to taste
Parmesan cheese, for sprinkling

In a large soup pot sauté onion and leeks in 2 tablespoons butter and olive oil for 4 to 5 minutes. Add garlic and sauté for 2 more minutes. Add potatoes, thyme and chicken broth. Season with salt and pepper. Cook until potatoes are tender.

In a separate pan cook bacon till crisp. Put on paper towels to absorb oil. In same pan add chopped sausage and cook until no longer pink. Drain.

Add bacon and sausage to soup pot. Add some of the hot liquid to the heavy cream and stir into soup. Add 1 tablespoon of butter and spinach. Let cook 2 minutes. Season to taste with salt and pepper.

Before serving, top with Parmesan cheese and enjoy!

Submitted by: Tiffany Young