Heat the garlic oil in a large pot or Dutch oven over medium-high heat. Add the crumbled Italian sausage and cook for 8-10 minutes, breaking it up with a spoon as it cooks until it's browned and no longer pink. While the sausage cooks, prepare the bacon by cooking it in a separate skillet until crispy, then transfer to a paper towel-lined plate and crumble once cooled. This parallel cooking saves time and allows you to build a flavorful foundation for the soup.

Once the sausage is browned, add the broth, water, diced potatoes, and salt to the pot with the sausage and its flavorful drippings. Bring everything to a boil over high heat, then reduce to a simmer and cook uncovered for 10-13 minutes until the potatoes are completely tender and easily pierced with a fork. The potatoes will break down slightly during cooking, which naturally creates a creamy texture and thickens the broth.

Remove the pot from heat and stir in the unsweetened almond milk, which adds richness without dairy. Using an immersion blender, partially blend the soup directly in the pot—blend about one-third to one-half of it, leaving some chunks of potato for texture and body. I find this creates the ideal consistency: creamy but still hearty, unlike a completely smooth soup. Now stir in the crumbled bacon from Step 1, the chopped spinach, and the diced green onion, stirring gently until the spinach begins to wilt.

Return the pot to medium-low heat and simmer gently for 2-3 minutes until the spinach is completely wilted and the flavors meld together. Taste and adjust salt as needed. Ladle into bowls and serve hot. The soup is best enjoyed immediately while it has a beautiful creamy texture and the greens are vibrant.