Sweet Potato Sausage Soup Recipe
Sweet Potato and Sausage Soup
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 8-ounce fully cooked smoked Portuguese linguica sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (Spanish chorizo can be substituted)
- 1 1/2 medium onions, chopped
- 1 1/2 large garlic cloves, minced
- 1 1/2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
- 0.7 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 6-ounce bag fresh spinach
- 5 cups low-salt chicken broth
Instructions
- 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.
- Stir in spinach and simmer just until wilted, about 5 minutes.
- Stir in remaining 1 tablespoon oil.
- Season with salt and pepper.
- Divide among bowls and serve.