At first, it was difficult to decide which dish to whip up first and feature on the blog. But that darn Oregon weather can be so subliminally persuasive.

Consecutive days of fog and rain last week can only ever mean one thing: soup. In addition to the (usually) affordable ingredients, soup means a fragrant house, minimal kitchen cleanup, and a generally healthy meal. The husband groans every time I suggest soup for dinner, but if I keep making bowls like this, I think I'll change his mind.


  • 2 tbsp olive oil
  • 2 links chicken chorizo sausage
  • 1 small onion, chopped
  • 2 large garlic cloves, chopped
  • 6 cups sweet potato, 1/2" cubes
  • 6 cups chicken broth
  • 2 cups fresh spinach
  • 1/2 cup greek yogurt


  1. Heat olive oil in large pot over medium heat. Place sausage links in pot, browning on all sides until cooked through, around 6-8 minutes. Remove sausage links and let rest on paper towels.
  2. Add onion to same pot and cook until translucent, about 3-4 minutes. Add garlic and cook for 1 more minute.
  3. Add sweet potatoes and broth, stirring to combine. Season with salt and pepper to taste. Bring to boil, then reduce heat to low. Let simmer for 15 minutes, stirring occasionally.
  4. Meanwhile, heat a drizzle of olive oil in medium skillet. Slice sausage and add to skillet with spinach, salt, and pepper. Cook until spinach wilts, then remove from heat.
  5. After 15 minutes remove soup from heat and add greek yogurt. Puree soup with an immersion blender until smooth (alternatively, carefully puree hot soup in blender in batches).
  6. Serve soup topped with sausage and spinach. We added a few toasted pepitas for a crunchy garnish, but I think toasted pecans would also work well here.