In a Dutch oven or heavy bottom pot, cook bacon until crispy. Remove to drain and pour off drippings. Add sausage links with a 1/2-inch of water (Our sausage were precooked, adjust cooking time as needed); cook over medium heat until water evaporates and they are heated through. Slice and reserve.

Add potatoes and onion to the pan and sauté for about 5 minutes until onions begin to soften. Add minced garlic, basil, oregano and chicken broth. Simmer until potatoes are just fork tender.

Stir in sausage and cream, season with salt & pepper to taste and heat through. Serve topped with crispy bacon.