Hey There Sweet Potato -- How you doin?

I was reminded of this recipe when I was looking through Smitten Kitchen's Blog.  It is a no brainer for a quick week day meal that will satisfy the soul.  This is so easy to make, I made this after I got home from work yesterday.  It only has a few ingredients and comes together quickly. 

Sweet Potato and Sausage Soup
adapted from Bon Appetit, October 2007

1 10- to 11-ounce fully cooked smoked Keilbasa sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), 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
8 cups Liquid Gold
1 9-ounce bag fresh spinach
Heat heavy large pot over medium-high heat. Add sausage; cook until brown.  Transfer sausage to paper towels to drain.  Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 20 minutes. Add Liquid Gold; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes.