Potato and Sausage Soup

So, this is a meal that beckons and then receives a much appreciated thank you from it's eaters to the cook. My family of three gobbled this soup up and very happily ate it for lunch the next day! It's a keeper...and I've been searching for soup go-tos for years!

My only issue with this soup is the prep labor and time...I spent over 30 minutes peeling, chopping, and cutting before a single ingredient touched the heat. But, if you have the time, it's SO worth it. I will be making it again (and again) this winter and am excited to see how different sausage flavors enhance the overall soup flavor.

Potato and Sausage Soup Adapted from Bon Appetit, October 2007

Heat 2 tablespoons of olive oil in heavy large pot over medium-high heat. Add 9 ounces of fully cooked sausage (I used a spicy Italian chicken sausage and loved how the bits of fennel seed fell out of the sausage enhancing the soup's texture and flavor) and cook until brown, about 8 minutes. Transfer sausage to paper towels to drain. Add 2 diced medium onions and 2 cloves of minced garlic to the pot and cook until translucent, stirring often, about 5 minutes. Add 2 medium potatoes, cut into skinny half moons, and 4 smallish sweet potatoes, cut into a large dice, and cook until beginning to soften, stirring often, about 12 minutes. Add 4 cups of chicken broth and 2 cups of vegetable broth and bring to boil. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Use your ladle to roughly mash some of the potatoes. Add browned sausage back to soup. Stir in 1 bag of 6-ounces of fresh spinach leaves and simmer just until wilted, about 3-4 minutes. Stir in 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

Tell me what you think...and, if you have soup recipes you want to share, please respond in the comments and let me know!