Title: Spinach & Potato Soup
Categories: Soup
Yield: 6 Servings
| 2 | | Bacon; Slices, Cut Up |
| 1/2 | c | Onion; Chopped, 1 Medium |
| 2 | c | Chicken Broth |
| 2 | c | Potatoes; Diced |
| 1/4 | c | Carrot; Finely Chopped |
| 1/4 | c | Celery; Finely Chopped |
| 1/4 | c | White Wine; Dry |
| 1 1/2 | ts | Thyme Leaves;Fresh,Snipped * |
| 1 1/2 | ts | Sage Leaves;Fresh,Snipped ** |
| 1/2 | ts | Pepper |
| 2 | lb | Spinach; Fresh, Chopped |
| 2 | c | Milk |
| 1/2 | c | Parsley; Snipped |
| 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.