Spinach& Potato Soup -

1/2 c Onion -- Chopped,

1 Medium

2 c Chicken Broth

2 c Potatoes -- Diced

1/4 c Carrot -- Finely Chopped

1/4 c Celery -- Finely Chopped

1/4 c White Wine -- Dry

1 1/2 ts Thyme Leaves -- Fresh,Snipped

1 1/2 ts Sage Leaves -- Fresh,Snipped **

1/2 ts Pepper

2 lb Spinach -- Fresh, Chopped

2 c Milk

1/2 c Parsley -- Snipped

1/4 lb Chorizo Sausage Links -- **

1/2 t Dried Thyme Leaves, crumbled. ** Or you can use

1/2 t Dried Sage Leaves, crumbled. ** Chorizo sausage links should be cooked and sliced.

3-quart saucepan until crisp. Remove bacon with slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt, thyme, sage and pepper. Heat until boiling; reduce heat. Cover and simmer for 30 minutes. Stir in half of the spinach and cook for 2 minutes. Stir in remaining spinach; cover and cook

until spinach is just wilted, about 2 minutes. Stir in milk, parsley and bacon; heat just until hot. Serve with sausage.