Spinach & potato soup

Yield: 6 Servings

Measure Ingredient
2 eaches Bacon; Slices, Cut Up
½ cup Onion; Chopped, 1 Medium
2 cups Chicken Broth
2 cups Potatoes; Diced
¼ cup Carrot; Finely Chopped
¼ cup Celery; Finely Chopped
¼ cup White Wine; Dry
1½ teaspoon Thyme Leaves;Fresh,Snipped *
1½ teaspoon Sage Leaves;Fresh,Snipped **
½ teaspoon Pepper
2 pounds Spinach; Fresh, Chopped
2 cups Milk
½ cup Parsley; Snipped
¼ pounds Chorizo Sausage Links; ***

* Or you can use ½ t Dried Thyme Leaves, crumbled. ** Or you can use ½ 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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