Description
A comforting and creamy potato soup featuring smoky chorizo, perfect for chilly evenings.
Ingredients
Scale
- 1 lb chorizo, casings removed
- 4 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, cook the chorizo, breaking it apart with a spatula until golden and crispy. Remove it from the pot and set aside.
- Add the chopped onions and minced garlic to the same pot. Sauté until fragrant, about 3 minutes.
- Toss in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil.
- Reduce heat and let the soup simmer, uncovered, until the potatoes are tender, approximately 15 minutes.
- Stir in the heavy cream and return the crispy chorizo to the pot.
- Add salt and pepper to taste.
- Ladle into bowls and sprinkle with freshly chopped parsley before serving.
Notes
For a lighter version, substitute turkey chorizo. For a vegan option, use plant-based sausage and dairy-free cream.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg