In a large skillet, brown the Italian sausage, breaking into small pieces as it cooks.
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.
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.
Add in sausage, spinach, bacon and green onion. Turn heat back on to medium (if needed) and cook until spinach is wilted.