Thursday, November 18, 2010

Spinach, Sausage, and Sweet Potato Soup

A few weeks ago I was in the mood for something super comforting so I decided to venture out and make Smitten Kitchen's Spinach, Sausage & Sweet Potato Soup...with a few of my own alterations of course.

This was so good, so warming, and even better the next day as the flavors had some time to marry together.  I was very pleased with the outcome of this soup and will definitely be making it again!  This time I'll use some spicier sausage, but knowing I was sharing my first batch with my roommate who hates all things spicy, I toned it down and used turkey linguica instead of regular linguica or chorizo.

Makes 8 servings

3 tablespoons EVOO (how rachel ray of me), divided
1 10 - 11 oz fully cooked smoked Portuguese linguica sausage or chorizo sausage, cut crosswise into 1/4 inch thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 lbs red-skinned sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4 inch thick slices
1 lb white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4 inch thick
6 cups low salt chicken broth
1 9oz bag fresh spinach

Heat 2 tbs oil in 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 a potato masher, mash some of potatoes in pot.  Add browned sausage to soup.  Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tbs of oil.  Season with salt and pepper.  Divide among bowls and serve.

This was so good it barely lasted me a lunch or two that week.  I can't wait to make it again...maybe this weekend...hmmm...

PS - sorry for the fresh pedicured toe shot along with the soup.  Cute color though, right?!


  1. love it - keep those recipes coming. i need some good thanksgiving recipes for next week - any thoughts on stuffing? :) xo

  2. yes, what do you need, I'll blog away. I have a great stuffed acorn squash recipe. that could be good. want it??

  3. you'da best. not sure we have acorn squash here without searching the ends of the earth. :( dumb denmark! uhm, you also need an RSS feed on this blog so i can follow in my reader! :) xoxo