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Title: Spinach and Potato Soup
Yield:6 servings
Category:Vegetables, Soups/stews, Mexican, Chorizo, Sausages
Rating:
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2 Bacon, Slices, Cut Up 1 1/2 ts Thyme Leaves,Fresh,Snipped *
1/2 c Onion, Chopped, 1 Medium 1 1/2 ts Sage Leaves,Fresh,Snipped **
2 c Chicken Broth 1/2 ts Pepper
2 c Potatoes, Diced 2 lb Spinach, Fresh, Chopped
1/4 c Carrot, Finely Chopped 2 c Milk
1/4 c Celery, Finely Chopped 1/2 c Parsley, Snipped
1/4 c White Wine, Dry 1/4 lb Chorizo Sausage Links ***

* Or you can use 1/2 t Dried Thyme Leaves, crumbled. ** Or you can use 1/2
t Dried Sage Leaves, crumbled. *** Chorizo sausage links should be cooked
and sliced.
~-------------------------------------------------------------------------
Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with
slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in
fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt,
thyme, sage and pepper. Heat until boiling; reduce heat. Cover and simmer
for 30 minutes. Stir in half of the spinach and cook for 2 minutes. Stir in
remaining spinach; cover and cook until spinach is just wilted, about 2
minutes. Stir in milk, parsley and bacon; heat just until hot. Serve with
sausage.

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