Spinach And Potato Soup
Description
This Mexican soup features Bacon, Slices, Cut Up 1 1/2 teaspoon Thyme Leaves, Fresh, Snipped *. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Or you can use 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.
-
~Cook and stir bacon in 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
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 682.2kcal
- % Daily Value *
- Total Fat 35.6g55%
- Saturated Fat 11.0g56%
- Cholesterol 129.8mg44%
- Sodium 981.7mg41%
- Total Carbohydrate 26.2g9%
- Dietary Fiber 3.8g16%
- Sugars 3.5g
- Protein 53.9g108%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bacon, boiling, broth, carrot, celery, chicken, chopped, chorizo, cut, diced, dry, finely, fresh, leaves,fresh,snipped, links, medium, mexican, milk, onion, parsley
