2 ea Bacon; Slices, Cut Up

1/2 c Onion; Chopped, 1 Medium

2 c Chicken Broth

2 c Potatoes; Diced

1/4 c Carrot; Finely Chopped

1/4 c Celery; Finely Chopped

1/4 c White Wine; Dry

1 1/2 t Thyme Leaves;Fresh,Snipped *

1 1/2 t Sage Leaves;Fresh,Snipped **

1/2 t Pepper

2 lb Spinach; Fresh, Chopped

2 c Milk

1/2 c Parsley; Snipped

1/4 lb Chorizo Sausage Links; ***

* Or you can use 1/2 t Dried Thyme Leaves, crumbled. ** Or you can use 1/2 t Dried Sage Leaves, crumbled. *** Chorizo sausage links should be cooked and sliced. ~------------------------------------------------------------------------- Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt, thyme, sage and pepper. Heat until boiling; reduce heat. Cover and simmer for 30 minutes. Stir in half of the spinach and cook for 2 minutes. Stir in remaining spinach; cover and cook until spinach is just wilted, about 2 minutes. Stir in milk, parsley and bacon; heat just until hot. Serve with sausage.