. Cook the Bacon & Sausage:

1. In a large Dutch oven or stockpot, cook bacon over medium heat until crispy.
2. Remove and set aside on a paper towel-lined plate. Drain excess grease, leaving about 2 tbsp in the pot.
3. Add onions, carrots, and celery, sauté for 5 minutes over medium heat.
4. Increase heat to medium-high, add sausage and garlic, and cook while crumbling the meat, until browned (about 3 minutes).

2. Build the Soup Base:

1. Sprinkle in flour, stirring constantly for 2 minutes to cook out the raw taste.
2. Stir in potatoes, cannellini beans, creamed corn, and sweet corn.
3. Add chicken broth and whisk cornstarch with 1 cup of milk until dissolved, then add to the pot.
4. Stir in Dijon mustard, bay leaves, chicken bouillon, and seasonings.

3. Simmer Until Tender:

1. Bring the soup to a boil over high heat, then reduce to a gentle simmer.
2. Cover and let simmer for 15 minutes, or until potatoes are fork-tender, stirring occasionally.

4. Finish the Soup:

1. Stir in half and half, adjusting consistency by adding more broth or half and half if needed.
2. Remove from heat and stir in spinach or kale until wilted.
3. Chop half of the cooked bacon and stir it into the soup.

5. Serve & Garnish:

• Ladle soup into bowls and top with crispy bacon, Parmesan cheese, and fresh parsley if desired.
• Serve with crusty bread for dipping!