Title: Spinach and Potato Soup
Categories: Vegetable Soup Mexican Sausage
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.
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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.