- 3 to 4 large potatoes, peeled and thinly sliced (about 2 pounds)
- 2 medium onions, thinly sliced
- 6 cups chicken broth
- 1/4 teaspoon pepper
- 12 ounces spicy sausage, such as chorizo or Italian sausage
- boiling water
- 1 tablespoon butter
- 1 pound fresh spinach, cleaned and chopped
In a large Dutch oven or stock pot, combine potatoes, onion, chicken broth, and pepper. Bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 25 to 30 minutes.
