This is a soul satisfying soup. The textures and subtle flavors really make you want to savor every bite. The original recipe came from Bon Appetit October 2007, a (slightly) revised version is below.
Sweet Potato and Sausage Soup
Olive oil for sautéing
1 10- to 11-ounce fully cooked smoked Kielbasa cut into bite sized pieces
2 medium onions, chopped
2 large garlic cloves, minced
2 large sweet potatoes peeled, and cut into bite sized pieces
1 pound white-skinned potatoes, peeled, and cut into bite sized pieces
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach
Heat oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain.
Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes.
Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Season with salt and pepper. Divide among bowls and serve.