Spinach and Potato Soup

• 2 each bacon slices, cut up
• 1/2 cup onions chopped
• 2 cups chicken broth
• 2 cups potatoes diced
• 1/4 cup carrots finely chopped
• 1/4 cup celery finely chopped
• 1/4 cup white wine dry
• 1 1/2 teaspoons thyme fresh, snipped
• 1 1/2 teaspoons sage leaves fresh, snipped
• 1/2 teaspoon black pepper
• 2 pounds spinach fresh, chopped
• 2 cups milk
• 1/2 cup parsley leaves snipped
• 1/4 pound chorizo sausage links, cooked, sliced

1. Cook and stir bacon in 3-quart saucepan until crisp.
2. Remove bacon with slotted spoon and drain; reserve fat in saucepan.
3. Cook and stir onion in fat until tender.
4. Stir in broth, potatoes, carrot, celery, wine, salt, thyme, sage and pepper.
5. Heat until boiling; reduce heat.
6. Cover and simmer for 30 minutes.
7. Stir in half of the spinach and cook for 2 minutes.
8. Stir in remaining spinach; cover and cook until spinach is just wilted, about 2 minutes.
9. Stir in milk, parsley and bacon; heat just until hot.
10. Serve with sausage.

bacon, onions, chicken broth, potatoes, carrots, celery, white wine, thyme, sage, black pepper, milk, parsley, sausage links

Taken from recipeland.com/recipe/v/spinach-potato-soup-33043 (may not work)