Sweet Potato and Sausage Soup
Photo © Deb Perelman
- 3 tablespoons extra-virgin olive oil, divided
- 1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage or chorizo sausage
- 2 medium onions, chopped
- 2 large garlic cloves, minced
- 2 pounds red-skinned sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
- 1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 6 cups low-salt chicken broth
- 1 9-ounce bag fresh spinach
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Onions, medium (2)
- Potatoes, white (1 pound)
- Red-skinned sweet potatoes (2 pounds)
- Spinach, fresh (1 9-ounce bag)
- Meat
10- to 11-ounce fully cooked smoked portuguese linguica sausage or chorizo sausage, fully cooked smoked (1)
- Canned Goods
- Chicken broth, low-salt (6 cups)
- Cooking & Baking
- Garlic cloves, large (2)
- Olive oil, extra-virgin (3 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published October 28, 2007 (5 years ago).
88 people saved this recipe.
