Sweet Potato & Chorizo Soup

Quick and tasty.
Photo by Valerie M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tbls EVOO

  • 12-16

    oz Chorizo or Linguica Sausage quartered lengthwise and cut crosswise into slices.

  • 1

    large Spanish Onion, chopped

  • 2

    large garlic cloves, minced

  • 2

    lbs. sweet potatoes (yams) peeled, quartered lengthwise, cut crosswise into slices.

  • 1

    lb. Yukon gold potatoes, peeled, quartered lengthwise, cut crosswise into slices.

  • 6

    cups low salt chicken broth

  • 1-9 oz bag fresh baby spinach chopped.

  • Smoked paprika to taste

  • Chipotle pepper to taste

  • S&P.

Directions

Heat EVOO in large pot over medium high heat. Add sausage and cook until brown, stirring often (around 8-10 minutes). Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until soften, stirring often. Add broth and potatoes, season with paprika, chipotle, S&P bring to a boil, scraping up browned bits. Reduce heat to medium low, cover and simmer until potatoes are soft, stirring occasionally, around 30 minutes. Use a potato masher or immersion blender and mash some potatoes in pot. Add sausage, spinach and simmer semi covered around 20 minutes. Season with S&P if needed.

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