Spinach & potato soup
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Spinach & potato soup
  Vegetables    Spinach    Potato    Soups    Mexican  
Last updated 6/12/2012 1:24:29 AM. Recipe ID 58038. Report a problem with this recipe.
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      Title: Spinach & potato soup
 Categories: Vegetables, Soups, Meats, Mexican
      Yield: 6 Servings
      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; ***
  *     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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Recipe ID 58038 (Apr 03, 2005)

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