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Title: Spinach and Potato Soup
Categories: Vegetable Soup Mexican Sausage
Yield: 6 Servings

2 Bacon, Slices, Cut Up
1/2cOnion, Chopped, 1 Medium
2cChicken Broth
2cPotatoes, Diced
1/4cCarrot, Finely Chopped
1/4cCelery, Finely Chopped
1/4cWhite Wine, Dry
1 1/2tsThyme Leaves,Fresh,Snipped *
1 1/2tsSage Leaves,Fresh,Snipped **
1/2tsPepper
2lbSpinach, Fresh, Chopped
2cMilk
1/2cParsley, Snipped
1/4lbChorizo 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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