Ingredients:
- 3 to 4 large potatoes, peeled and thinly sliced (about 2 pounds)
- 2 medium onions, thinly sliced
- 6 cups chicken broth
- 1/4 teaspoon pepper
- 12 ounces spicy sausage, such as chorizo or Italian sausage
- boiling water
- 1 tablespoon butter
- 1 pound fresh spinach, cleaned and chopped
Preparation:
In a large Dutch oven or stock pto, combine potatoes, onion, chicken broth, and pepper. Bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 25 to 30 minutes.Meanwhile place sausages in a skillet in about 1/2 inch of boiling water. Reduce heat, cover, and simmer for 15 minutes. Drain and remove sausage casings. Thinly slice sausage or crumble; set aside.
Blend or process cooked potato mixture, a little at a time, until smooth. Return to the stock pot and add butter and chopped spinach. Cook, uncovered, over low heat for about 3 to 5 minutes, until spinach is wilted. Stir in sliced or crumbled sausages; serve immediately. Serves 6.
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