Sweet Potato and Chorizo Soup
This recipe uses our Purnell's Chorizo, onions, garlic, yams, potatoes and spinach in a chicken broth. It's Gooo-od!
Heat the 2 tablespoons oil in heavy large pot 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 pot and cook until translucent, stirring often, about 5 minutes. Stir in all potatoes and cook until beginning to soften, stirring often, about 12 minutes.
Pour in broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover and simmer until potatoes are soft, stirring occasionally.
Using potato masher, mash some of potatoes in pot. Combine browned sausage into soup. Stir in spinach and simmer just until wilted, about 5 minutes.
Season with salt and pepper to taste.
- 2 tablespoons olive oil
- 12 ounces Purnell’s Chorizo
- 2 medium onions, chopped
- 4 tsp minced garlic
- 2 lbs red-skinned yams (about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
- 1 lb white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 6 cups chicken broth
- 1 bag fresh spinach