------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Spinach And Potato Soup
 Categories: Vegetables Soups Meats Mexican  
   Servings:  6
 
       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.
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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.
  
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