Sausage and Sweet Potato Soup from Vicki Delany

As the nights get longer and the temperatures colder, it's time for soup! I love this one, because it's filling enough for a main course. I never use milk or cream in soup, because I believe the vegetables should be all you need to create that thickness and texture and soupy goodness. 

Sausage and Sweet Potato Soup

Makes 8 servings

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 

 

Method:

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.

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

Season with salt and pepper.

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