Lately I’ve been pretty into the Smitten Kitchen. The blog is beautiful, the food is great, and there is a “surprise me” randomizer button that has led to hours of browsing. Recently I was really craving some meat, and this soup seemed like a lovely combination, since sweet potato is one of the very few foods that is in season here right now…
The recipe ended up yielding way way more soup than I needed, or wanted, but it was pretty good. I’m halving the recipe I made, with the hopes that I won’t ever be stuck with twice-a-day soup for a week!
- 1 chorizo sausage
- 1 onion, diced
- 3 cloves of garlic, chopped
- 1 large sweet potato, diced into pretty small pieces
- 1 regular-size white potato, diced into equally small pieces
- 3 cups of chicken broth
- 2 large handfuls of baby spinach
- olive oil
In a large pot (seriously! I had to switch pots halfway through cooking!) heat some oil and fry the sausage. Once it’s fully cooked, set the sausage aside and fry the garlic and onions in the remaining oil. Add all the potatoes, and fry them for about ten minutes, then add the broth and bring to a boil. Turn the heat down a bit and simmer the soup for about 20 minutes. Once the potatoes are fully cooked, mash them up using a hand blender. Slice the chorizo and add it to the soup, then add the spinach. Simmer for a few minutes.
This recipe was a lot of chopping, because the potatoes have to be cut into pretty small pieces. Conveniently, I was able to listen to a whole episode of This American Life while making this soup, but to be perfectly honest I prefer soups to take less active-cooking time, more simmering-while-I-do-other-things time. But given that I’ve halved the recipe, it probably won’t take a full hour of chopping to make anymore.