Prep 10 mins
Cook 45 mins
Easy to make- yet so good and good for you!
- 3 tablespoons extra virgin olive oil, divided
- 10 ounces chorizo sausage, cut crosswise into 1/4-inch-thick slices
- 2 medium onions, chopped
- 2 large garlic cloves, minced
- 2 lbs sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
- 1 lb potato, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 6 cups chicken broth
- 9 ounces fresh spinach
- Heat 2 tablespoons oil in heavy large pot over medium-high heat.
- Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain.
- Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes.
- Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
- Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. tablespoon oil.
- Stir in spinach and simmer just until wilted, about 5 minutes.
- Turn off the heat.
- Stir in remaining 1 Tbsp of olive oil to allow the fresh flavor to come through.
- Season with salt and pepper.
- Divide among bowls and serve.
I love the combination of flavors between the spinach, potatoes, sweet potatoes, and sausage. This is perfect on a fall or winter day.
I didn't have chorizo so I used kielbasa and added chipolte pepper, thyme and cumin. It is a quick and easy soup the family loved. The orange of the sweet potatos and the green of the spinach really made for a colorful presentation.