Sweet Potato and Sausage Soup
Ingredients:
| 3 | tablespoons extra-virgin olive oil, divided |
| ¾ | pound smoked/cooked linguiçla;a or chorizo sausage, ¼‑inch slices |
| 2 | medium onions, chopped |
| 2 | large garlic cloves, minced |
| 2 | pounds yams, peeled, quartered, ¼‑inch slices |
| 1 | pound white-skinned potatoes, peeled, halved, ¼‑inch slices |
| 6 | cups low-salt chicken broth |
| 9- | ounce bag fresh spinach |
Heat 2 tablespoons oil in a large pot over medium-high heat. Brown sausage, about 8 minutes, stirring often. Remove and drain on paper towels. Add onions and garlic to pot and stir until translucent, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth. Bring to boil, and scrape up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Mash some of the potatoes. Add back sausage. Stir in spinach, and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.