Hello all!

Congratulations on surviving your respective Mondays! After an action-packed weekend, I’m soothing my soul with home cooking and a rerun of The Notebook on Lifetime. Yes, yes, I’m a giant cliché

Photo c/o Smitten Kitchen

Now, while Fall doesn’t seem to have reached the beautiful Bay Area as of yet, I wanted to share one of my favorite comfort food recipes with you today for Blogtober! I made this for the first time two years ago after coming across it on the fabulous Deb’s website: Smitten Kitchen. I can’t wait for it to cool down enough so I can make it again! It’s one of those hearty, potato-based soups, and while it feels incredibly indulgent, its primary base is simply chicken broth and a whole ‘lotta sweet potato. Healthy and full of flavor!

 I amended it a bit because I had a hard time coming across fresh chorizo, so I used Trader Joe’s chicken andouille sausage instead, which also packs quite a punch. I also like that it’s a one-pot meal, so clean up is really minimal.

According to the recipe, you’ll need:

3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked andouille sausage, sliced.
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach

• Simply sauté the sausage with a generous amount of olive oil in the stock pot you plan to cook in. Remove the sausage and add in onions and garlic until translucent.  “Add all potatoes and cook until beginning to soften;” then add broth, and simmer until potatoes are fully soft. Smash potatoes with a potato masher (a large fork will do the trick as well) and stir in sausage. Add in spinach and cook until just slightly wilted. (Deb’s original recipe called for a remaining tablespoon of olive oil to be added, but I always skipped this step.) Season with salt and pepper to taste. Enjoy!

If you prefer a creamier soup, I’ve been tempted to stir in a spoonful or two of sour cream, which I think compliments the spiciness nicely. The Afghan in me can mix yogurt or sour cream into pretty much everything. I’m always looking to expand my repertoire- what are some of your go-to Fall recipes? If you’re on the lookout, I can’t recommend Smitten Kitchen enough. It’s a wealth of amazing recipes, complete with beautiful photos. I have yet to come across one that I don’t like.

EVA♥