Potato Chorizo Soup (Print Version)
# Ingredients:
01 -
1 tbsp olive oil.
02 -
9 oz Spanish chorizo (spicy or mild), sliced.
03 -
1 green bell pepper, chopped.
04 -
1 yellow onion, chopped.
05 -
4 garlic cloves, minced.
06 -
1 carrot, chopped.
07 -
1 tsp dried oregano.
08 -
1 tsp ground cumin.
09 -
1 tsp sweet paprika.
10 -
1 tsp salt.
11 -
1 tsp black pepper.
12 -
1/4 tsp cayenne pepper.
13 -
2 tbsp tomato paste.
14 -
2 tbsp flour.
15 -
1.7 lbs waxy potatoes, chopped.
16 -
6 cups chicken broth.
17 -
3/4 cup heavy cream.
18 -
2 tbsp chopped parsley.
# Instructions:
01 -
Peel and chop potatoes, deseed and chop bell pepper, chop carrot, onion, and mince garlic.
02 -
Heat oil in a large pot over medium-high heat. Add sliced chorizo and cook for 3 minutes until browned.
03 -
Add bell pepper and cook for 2 minutes. Stir in onion, garlic, carrot, oregano, cumin, paprika, salt, black pepper, and cayenne. Cook for 2 minutes.
04 -
Stir in tomato paste and flour until combined. Add potatoes and broth. Bring to a boil, cover, and simmer for 15 minutes or until potatoes are tender.
05 -
Stir in heavy cream and parsley. Cook for another 3 minutes. Adjust seasoning as needed.
06 -
Serve hot, paired with crusty bread.
# Notes:
01 -
This hearty soup combines the smokiness of chorizo with tender potatoes and a medley of warming spices, ideal for a comforting meal.