Recipe: Snuggly, Savory Sweet Potato and Sausage Soup

Perfect for snow days, stay-in-sweatpants days, and do-not-brush-your-hair days.

Or really, any day that you need a little comfort in your tummy.

And these snowy days, who doesn't?!

(Plus, sweet potato=SUPERFOOD...which totally off-sets the many chocolate cookies consumed after. Okay not really. But please nod in agreement anyway.)

Bon appetit!

Recipe: Snuggly, Savory Sweet Potato and Sausage Soup

*Shout out to Amy for submitting this to my work recipe exchange!*

Note: If you did not get a snow day (or TWO snow days in my lucky case), I sincerely apologize and offer my condolences. I can't pretend it wasn't glorious, but I do know how not-so-fun it is to be trudging through the muck when much of the world is snuggled on the couch watching Netflix. I suggest you treat yourself to a latte and make your lucky other half make dinner. Also, pedicures do wonders for the attitude. Even when done at home while sitting on the cold tile. --Just make sure you wear socks asap because my b-f-f has gotten frostbite (YES, FROSTBITE!) on her poor toes by merely walking on her cold floors. PSA, you're welcome!!!

INGREDIENTS

3 tablespoons extra-virgin olive oil

1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (Spanish chorizo can be substituted)

2 medium onions, chopped

2 large garlic cloves, minced

2 pounds sweet potatoes peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices

1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices

6 cups low-salt chicken broth

1 9-ounce bag fresh spinach

DIRECTIONS
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. (I poured off some of the oil in the pot at this point, but the original recipe doesn’t think this is needed.) Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining one tablespoon oil. Season with salt and pepper. Divide among bowls and serve.