2 ea Bacon; Slices, Cut Up
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 t Thyme Leaves;Fresh,Snipped *
1 1/2 t Sage Leaves;Fresh,Snipped **
1/2 t Pepper
2 lb Spinach; Fresh, Chopped
2 c Milk
1/2 c Parsley; Snipped
1/4 lb Chorizo Sausage Links; ***
* 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.