Creamy Potato Soup with Bacon and Spinach

Peel and dice the potatoes.

Boil the potatoes in salted water until they are tender.

Meanwhile, dice the bacon and the calabresa sausage into small cubes.

Finely chop the onion.

Chop the collard greens (or kale) into thin ribbons.

Sauté the bacon and sausage in a large pot until crisp.

Add the onion and sauté until translucent.

Add the chopped greens and sauté for a few minutes until wilted.

Transfer the cooked potatoes and some of the cooking liquid to a blender and blend until you achieve a smooth cream.

Pour the potato cream into the pot with the bacon, sausage, and greens.

Simmer on low heat for 10 minutes, stirring occasionally.