Spinach And Potato Soup

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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 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; ***
6 servings
* 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.
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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.