Creamy Bean, Bacon, Spinach, and Potato Soup

Step 1: Vegetable Base ... In a large pot, saute the bacon on medium heat until crispy brown. I don't add any oil. If you cook it slow, no oil is needed. Once it is cooked, add the onion, leeks, celery, garlic, carrots, thyme sprigs, red pepper flakes, along with a pinch of salt and pepper; and cook for 4-5 minutes until the vegetables are tender.

Step 2: Broth Base ... Remove the thyme sprigs. The leaves will have already fell off, so you are just removing the stem. Add in the white wine to deglaze the pan scraping up any bits off the bottom. Cook 2-3 minutes to reduce the wine a bit and then add in the chicken broth, potatoes, beans and bring to a light boil. Then reduce to medium low to simmer 10 minutes.

Step 3: Finish ... After the soup has simmered 10 minutes, add in a pinch of nutmeg, spinach, cream and check for seasoning (salt and pepper). Continue to simmer until the spinach is wilted, it only takes a few minutes; and stir often. Finish by adding in the fresh parsley, and any additional salt and pepper.

Step 4: Serve ... Enjoy a slice of a hearty bread; beer bread, five grain or whole wheat. ENJOY!