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.