3 DeRusso sandwich sausage links, skinned and meat shredded
3 potatoes, cubed to 1/2" cubes
1 medium onion chopped
1 clove garlic minced
1 medium sweet red pepper chopped
1/2 10oz bag spinach
1/4 cup pickled jalapenos
1/2 cup very dry sherry
1 quart beef or chicken broth
2 cups plain yogurt

In a Dutch oven, sauté sausage, breaking up into small pieces using 2 forks. Add potatoes, onion, garlic and sweet red pepper, browning all ingredients (including sausage) and stirring.

Add 1/4 cup flour, stirring to coat all ingredients and mixing well, 2-3 minutes.

Deglaze pot with sherry, stirring constantly. Add beef broth and stir till well mixed. Add spinach and pickled jalapenos. Simmer 45 minutes to an hour.

Put 2 cups in a large bowl and bring to room temperature. When soup has cooked for 45-60 minutes, slowly add hot broth to yogurt to temper. Keep adding broth until mixture is heated through, stirring constantly. Add all back to Dutch oven and serve with thickly sliced baguette.

Submitted by: lee