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Sweet Potato and Sausage Soup

Our CSA has finally come to an end, but each week we received more spinach than humanly possible to consume. For example.

This isn’t spinach you can just wash and be done with. No. It’s covered in dirt. And the stems need to be snipped off. One bag took us two hours to wash, snip, cook and package to freeze. But regardless, we still needed to use it up.

Another item we had in abundance were potatoes – both sweet and white. Epicurious saved the day. Inspiration did the rest. 

Here’s what you need –

  • 3 tbsp olive oil, divided
  • 10 ounces fully cooked chorizo sausage, cut into 1/4 inch thick slices
  • 2 medium onions, chopped
  • 2 cloves of garlic, minced
  • 1 – 2 pounds of sweet potato, peeled, and cut into 1/4 inch slices
  • 1 – 2 pounds white potato, peeled and cut into 1/4 inch slices (you should have 3 pounds of potatoes total, so accommodate accordingly) 
  • 6 cups chicken broth
  • 9 ounces of spinach

Heat two tablespoons of olive oil in a large pan. Cook sausage until browned, about 8 minutes. Remove sausage with a slotted spoon and place on a plate covered in paper towel to drain. Add onions and garlic to the pan and cook until translucent. Add all of the potatoes and cook until starting to soften, about 12 minutes.

Add broth. Scrape up bits of browned stuff on the bottom. Simmer for 20 minutes until potatoes are entirely cooked through. Add the sausage back in, and the spinach. Cook until spinach is wilted. Stir in remaining olive oil and season with salt and pepper.

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