SATISFYING POTATO & CHORIZO SOUP
It's a rainy summer's day, soup was a great idea. I love making this because it's pretty quick for homemade and it strikes a good balance for adults and kids. All depending on who your audience is, choose a mild or spicy chorizo. I haven't made this without using the immersion blender to mix it up. I'm sure it would be fine, I would be tempted to cut things quite a bit smaller if that were the case, and maybe not preboil the potatoes. The original recipe called for kale, but to please all palates I have subbed carrots. You could sub a wide variety of complimentary veg such as spinach or another leafy green. Something with a pop of colour.
Provided by magpie diner
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a medium pot of lightly salted water to boil. Add the potatoes and let them cook until fork tender, roughly 10-12 minutes depending on how small or large you cut them. Your choice if you want to peel the potatoes or not. I like to leave them on since there is great nutrition in the skins. Drain the cooked potatoes and set aside.
- Set a heavy bottomed stock/soup pot over a medium flame and add the olive oil. Once it is warm, add the chorizo and saute, watching it doesn't burn. After about 4-5 minutes your oil should have quite a red tinge to it and the chorizo will be fully warmed through. Remove the chorizo from the pot using a slotted spoon and set-aside. Leave the oil in the pot.
- Continuing with medium heat, in the same pot with the olive oil, saute the onion and garlic for about 6-8 minutes. Watch it doesn't burn.
- Deglaze the pot with a bit of the broth, stirring to release anything stuck to the bottom and then add in the rest of the broth. Bring to a boil then add in the cooked potatoes. (You could cook the potatoes in the broth if you prefer, saves dirtying another pot -- however you'd likely have to add more broth).
- Let that mingle for a few minutes and then remove from the heat. Use an immersion blender to puree the soup. If you left the skin on your potatoes, you'll get little red flecks in the soup when it's all mixed up.
- Return the soup to the heat and add the chorizo back in, along with the pepper, cayenne if using, plus the carrots (or other veg) and parsley. Let it come back to a gentle simmer, cover and let cook until the carrots are tender. Of course if you're using something like spinach this won't take long. Season with salt if necessary, though likely your broth was salt enough. Enjoy!
Nutrition Facts : Calories 311.1, Fat 14.5, SaturatedFat 4.7, Cholesterol 24.2, Sodium 1299.8, Carbohydrate 35.2, Fiber 4.3, Sugar 5.6, Protein 11.3
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Shahzaib Jutt
[email protected]I can't wait to try this recipe!
Noah Bertram
[email protected]Delicious!
Shiva Adhikari danwar
[email protected]Yum!
DANIEL DAHOMA
[email protected]Two thumbs up!
Nayon Khin
[email protected]5 stars!
Madison Shore
[email protected]This soup is a keeper! I will definitely be making it again and again.
Andrea Lee Darling
[email protected]I'm so glad I found this recipe! This soup is now one of my favorite recipes. I make it all the time.
Snack Video
[email protected]This soup is a great comfort food. It's perfect for a cold winter day. The soup is also very filling. A bowl of this soup will keep you full for hours.
Sahriar Rakhi
[email protected]I love that this soup is so versatile. You can add or remove ingredients to suit your taste. For example, you could add some diced jalapenos to the soup if you like spicy food. You could also add some sour cream or yogurt to the soup if you want a cr
Adeem Arshad Butt
[email protected]This soup is so easy to make! I was able to make it in under 30 minutes. The soup is also very affordable. I was able to make a big pot of soup for less than $10.
Mohamed Fariss
[email protected]I'm a vegetarian, so I made this soup without the chorizo. It was still very flavorful and hearty. I added some extra vegetables to the soup, such as carrots and celery. The soup turned out great! I would definitely recommend this soup to anyone, eve
Ahtsham Tayyab
[email protected]I made this soup in my slow cooker, and it turned out perfect! I just threw all the ingredients in the slow cooker in the morning, and dinner was ready when I got home from work. The soup is thick and creamy, and the chorizo adds a delicious smoky fl
Brenda Khaudi
[email protected]This soup is a great way to use up leftover chorizo. I had some leftover chorizo from a taco night, and I decided to use it to make this soup. The soup turned out great! It's hearty and flavorful, and the chorizo adds a nice smoky flavor.
Matthew Uchemadu
[email protected]I'm not a big fan of chorizo, but I decided to try this soup anyway. I was pleasantly surprised! The soup is very flavorful, and the chorizo is not overpowering. I would definitely recommend this soup to anyone who loves a good hearty soup.
badhon ahmed
[email protected]I made this soup for my family last night and they loved it! The soup is thick and creamy, and the chorizo gives it a nice kick. I will definitely be making this soup again.
Lele cokok
[email protected]This soup is amazing! It's so flavorful and hearty, and the chorizo adds a delicious smoky flavor. I will definitely be making this again.