2 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 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 — ***
* 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.