- 6slices baconuncooked
- 1pound bulk/ground spicy Italian sausage
- 1 onion, chopped
- 3 carrots, chopped(approx. 1 ½ cups)
- 3 stalks celery, chopped(approx. 1 ½ cups)
- 4-6 garlic cloves, minced
- 1/3cup flour
- 1 1/2pounds/3 medium russet potatoeschopped into bite size cubes
- 1 15 oz. can cannellini beansrinsed and rained
- 1 15 oz. can can sweet cornrinsed and drained
- 1 15 oz. can creamed corn
- 4cups low sodium chicken broth
- 3cups milk
- 3tablespoons cornstarch
- 1tablespoon Dijon mustard
- 2 bay leaves
- 1tablespoon chicken bouillon
- 1tsp EACH dried parsley, salt
- 1/2tsp EACH dried basil, dried oregano
- 1/4tsp EACH dried thyme, pepper
- 1/4teaspoon red pepper flakes, or more to taste(optional if you like heat)
- 2-3cups half and half
- 4cups loosely packed fresh chopped spinach or kale
- remaining baconin directions
- fresh parsley
- Parmesan cheese
Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
Add onions, carrots and celery and sauté for 5 minutes over medium heat. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. Add chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Stir in Dijon, bay leaves and all seasonings.
Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender, about 15 minutes, stirring occasionally.
Stir in half half and half, adding additional half and half or broth if desired for a less “chunky” soup and warm through.
Remove from heat and stir in spinach/kale and half of chopped bacon.
Garnish individual servings with remaining bacon and Parmesan cheese if desired.