Sausage and Sweet Potato Soup from Vicki Delany

I was given this fabulous basket of produce from my farmer neighbours so set about trying to find the perfect recipe for all those lovely sweet potatoes, and I came up with this soup.  

This is the perfect dish for those cold winter nights, or if you’ve come in from a walk in the snowy woods or maybe skiing or skating.  Delicious, hot, and filling.

 

Sausage and Sweet potato soup

 INGREDIENTS

        ·         2 tablespoons extra-virgin olive oil
·         1 lb. sausage (I used hot Italian for a bit of extra heat)
·         2 medium onions, chopped
·         2 large garlic cloves, minced
·         2 pounds sweet potatoes, peeled, cut into 1/4-inch-thick slices
·         1 pound white-skinned potatoes, peeled, cut into 1/4-inch-thick slices
·         6 cups chicken broth
·         1 5-ounce bag fresh spinach
·         Salt and pepper        

PREPARATION

 Heat 2 tablespoons oil in frying pan 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 pan and cook until translucent, stirring often, about 5 minutes.

In a large stock pot, add all potatoes and broth; bring to boil, add garlic and onions, scaping browned bits off bottom of frying pan

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 to give a slightly thick consistency 

Add sausage. Stir in spinach and simmer just until wilted, about 5 minutes.

Season with salt and pepper.

 

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