Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large stockpot or dutch oven cook Italian sausage over medium heat, crumble the sausage as it cooks with a spoon. Cook until cooked through, about 3-5 minutes. Remove sausage crumbles with slotted spoon and set aside.

Add onion to the sausage drippings, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes, add garlic and cook about 2 more minutes. Stir in chicken broth and bring to a boil. 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 heavy cream until heated through.

Season with salt and pepper, to taste.

Serve immediately.