2 tbl extra-virgin olive oil
10 oz. of chorizo sausage, cut crosswise (I used soy chorizo and I was unable to cut it crosswise because it crumbled but it worked just fine)
1 medium onion, chopped
2 garlic gloves, minced
2 pounds of sweet potatoes
1 pound of white skinned potatoes
6 cups of low sodium chicken broth
1 9oz bag of baby spinach
Peel the sweet potatoes and the white potatoes. For the sweet potatoes, quarter them lengthwise and then cut into ¼ inch thick slices. For the white potatoes, halve them lengthwise and then cut into ¼ inch thick slices. Set the potatoes aside.
Heat 2 tablespoons of the oil in a large pot. Add the sausage and cook until it is browned, stirring often. When cooked, transfer the sausage to a paper towel to drain. To the large pot, add the onions and garlic. Cook until translucent, stirring often, approximately 5 minutes. Once cooked through, add all of the potatoes and cook until they begin to soften, stirring often. This will take approximately 12-15 minutes. Add the chicken broth and bring to a boil. Make sure to scrape up the browned bits from the bottom of the pan (this is great flavor here). Reduce the heat to medium-low and simmer until the potatoes are soft, stirring occasionally. After about 20 minutes, mash some of the potatoes in the pot using a potato masher or wooden spoon. Add the browned sausage to the soup. Then stir in the spinach and simmer until it has just wilted, approximately 5 minutes. Season to taste with salt and pepper.
adapted by Deb from Smitten Kitchen