I found this recipe recently and was eager to try it
as I have tons of linguica in the fridge. I had to buy
a lot of it mail order last fall to make my Turkey, Potato,
Kale, and Linguica soup with my leftover turkey from T-day.
So I've been looking for ways to use it up.

The soup turned out quite nice. I have recently been
enamored of kale so I substituted that for the spinach.
I added it at the beginning instead of at the end since
it takes longer to cook.

After tasting it the first night I thought it needed a little
something so I added some freshly ground black pepper and some
hot red pepper flakes. That did the trick. Last night's bowl
of soup was excellent.

One thing I didn't like about the soup was the way they said
to mash some of the potatoes at the end. It just makes it
look like someone threw up in the pot. I think you need to
adjust the procedure to allow for pureeing the potatoes. That
would have to be done before adding the sausage and the spinach
or kale. Or I'd be tempted to just dice the potatoes instead
of slicing them. That seems like a dumb way to prepare them
anyway for a soup unless you're going to mash them all! A
largish slice of potato doesn't really fit on a spoon too well.

So, aside from the way it looks it tastes great. I will definitely
make this again with a few adjustments.


2 T. extra-virgin olive oil
1 11-13 oz. fully cooked smoked Portuguese linguiça sausage, sliced into
1/4" thick slices
2 med. onions, chopped
2 lg. cloves garlic, crushed
2 lb. red-skinned sweet potatoes (yams; ~ 2 large), peeled, halved, cut
into 1/4" thick slices
1 lb. white-skinned potatoes, peeled, halved, cut into 1/4" thick slices
6 c. chicken broth
1 9-oz. bag fresh spinach

Heat olive oil in a large, heavy pot over medium-high heat. Add sausage
and cook until brown, stirring often, about 5-7 minutes. Transfer
sausage to a paper towel to drain. Add onions and garlic to pot and
cook until translucent, about 5 minutes. Add all potatoes and cook
until they begin to soften, stirring often, about 12 minutes. Add broth
and bring to a boil, scraping up any browned bits. Reduce heat to
medium-low and cover. Simmer until potatoes are soft, about 20 minutes.
Using a potato masher, mash some of the potatoes in the pot. Add
browned sausage to soup. Stir in fresh spinach and simmer just until
wilted, about three minutes. Season with salt and divide among bowls to
serve. (Adapted from Bon Appetit)

Another difference was that I cooked all the ingredients in my
teflon skillet instead of doing them in the soup pot as directed in
the recipe. This is because things tend to stick and scorch in my
pot so anything that's not very liquid is cooked in another pot first.

I browned the sausages first, then brown the potatoes in 3 batches.
I liked this because they got somewhat browned which gave them an
even better flavor. Then I did the onion and garlic. As I completed
each item I put it into the soup pot. Then added the liquid and cooked


Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]