3 tablespoons extra-virgin olive oil, divided

one 10 to 11 ounce fully-cooked smoked Portuguese linguica sausage, or Spanish chorizo sausage, cut crosswise into ¼ inch thick slices (sausages come in many sizes – this is a big one, nearly ¾ pound—if yours are smaller, use more than one)

2 medium onions, chopped

2 large cloves garlic, chopped

1 teaspoon smoked paprika

2 pounds red-skinned sweet potatoes (yams, about 2 large), peeled, quartered lengthwise, cut crosswise into ¼ inch thick slices

1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into ¼ inch thick slices

6 cups low-salt chicken broth

one 9 ounce bag fresh spinach

1. Heat 2 tablespoons oil in a large, heavy pot over medium-high heat. Add sausage and cook until brown, stirring often, about 8 minutes (if your sausages are small, they may brown in as little as four minutes). Transfer sausage to paper towels to drain.

2. Add onions, garlic and paprika to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth and bring to a boil, scraping up any browned bits. Reduce heat to medium low, cover and simmer until potatoes are soft, stirring occasionally, about 20 minutes.

3. Using a potato masher, mash some of the potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer until just wilted, about 5 minutes. Stir in remaining 1 tablespoon oil, season with salt and pepper, and serve.

adapted from Jean Anderson, Bon Appetit Magazine, October, 2007

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s