Sweet Potato and Chorizo Soup

Cook chorizo in oil over medium heat, 5-7 minutes in a large stock pot. Remove meat with slotted spoon, leaving oil in the pot. Add the chopped onions, sweet potatoes and russet potatoes. Cook for about 5 minutes. Add chicken stock. Cover and simmer until potatoes are soft, about 20 minutes. For a thicker stew-like soup, puree about 1/3 of the soup and return to the pot. Add back the cooked chorizo and spinach. Cook until warmed through and the spinach starts to wilt.

Serve with a dollop of sour cream and some French bread.

This soup will get even better the next day!