Stove Top
2 In a large skillet, brown the Italian sausage, breaking into small pieces as it cooks.
3 While that cooks, in a large stock pot, combine broth, water, garlic oil, potatoes, and salt. Cook over medium/high heat and bring to a boil, then reduce the heat to low, cover, and cook until potatoes are fork tender- about 10-13 minutes.
4 Turn off the heat and add in the almond milk. Using an immersion blender, blend a little to get creamy while leaving some potatoes whole. This step is optional, but results in a creamier soup.
5 Add in sausage, spinach, bacon and green onion. Turn heat back on to medium (if needed) and cook until spinach is wilted.
Instant Pot
8 Add the sausage to the Instant Pot with the garlic oil and hit the "saute" button. Cook, stirring regularly, until browned. Hit "cancel", add in the potatoes and broth (not the water, it's not necessary). Place the lid on, close the valve and cook for 10 minutes on high.
9 Bake the bacon while the soup is cooking. Place on a parchment lined sheet tray, place in a cold oven and then heat to 375°. Bake until crispy, about 20-25 minutes. Once cooked, break into small pieces.
10 Release pressure, add in the almond milk, spinach, bacon and green onion. Cook on "saute" for 5 more minutes to cook the spinach.
