Sweet Potato and Sausage Soup

The work in the preparation is worth the end result.

Bon Appetit 10/07

8 Servings

3 tbsp extra-virgin olive oil, divided
1 10-11 oz. fully cooked smoke Portuguese linguica sausage or chorizo sausage, cut crosswise into 1/4 inch thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 lbs. red-skinned sweet potatoes (yams, about 2 large) peeled, quartered lengthwise, cut crosswise into 1/4 inch thick slices
1 lb white -skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4 inch thick slices
6 c. low-salt chicken broth
1 9-oz. bag fresh spinach

Heat 2 tbsp oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 mins. Transfer sausage to paper towel to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 mins. Add all potatoes and cook until beginning to soften, sitrring often, about 12 mins. 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 mins. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 mins. Stir in remaining 1 tbsp oil. Season with salt and peper. Divide among bowls and serve.