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Spinach & potato soup

Yield: 6 Servings

Ingredients:

• 2 ea Bacon; Slices Cut Up
• 1/2 c Onion; Chopped
• 1 Medium
• 2 c Chicken Broth
• 2 c Potatoes; Diced
• 1/4 c Carrot; Finely Chopped
• 1/4 c Celery; Finely Chopped
• 1/4 c White Wine; Dry
• 1 1/2 ts Thyme Leaves;Fresh Snipped *
• 1 1/2 ts Sage Leaves;Fresh Snipped **
• 1/2 ts Pepper
• 2 lb Spinach; Fresh Chopped
• 2 c Milk
• 1/2 c Parsley; Snipped
• 1/4 lb Chorizo Sausage Links; ***

Instructions:

* Or you can use 1/2 t Dried Thyme Leaves crumbled. ** Or you can use 1/2 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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