Sweet Potato and Linguica Sausage Soup

2 Tablespoons extra-virgin olive oil
1 11- to 13- ounce fully cooked smoked Potuguese linguica sausage, sliced into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, crushed
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, halved and cut into 1/4-inch thick slices
1 pound white-skinned potatoes, peeled, halved and cut into 1/4-inch thick slices
6 cups chicken broth
1 9-ounce bag fresh spinach

Heat olive oil in a large, heavy pot over medium-high heat. Add sausage and cook until brown, stirring often, about 5-7 minutes. Transfer sausage to a paper towel to drain.

Add onions and garlic to pot and cook until translucent, about 5 minutes.

Add all potatoes and cook until they begin to soften, stirring often, about 12 minutes.

Add broth and bring to a boil, scraping up any browned bits. Reduce heat to medium-low and cover. Simmer until potatoes are soft, about 20 minutes. Using a potato masher, mash some of the potatoes in the pot. Add browned sausage to soup. Stir in fresh spinach and simmer just until wilted, about three minutes. Season with salt and divide among bowls to serve.

Number of Servings: 8

Recipe submitted by SparkPeople user DIARTECH.