Potato Chorizo Soup (Print Version)
# Ingredients:
01 -
6 cups chicken stock.
02 -
3/4 cup cream, heavy.
03 -
2 tbsp tomato paste.
04 -
2 tbsp all-purpose flour.
05 -
2 tbsp parsley, finely chopped.
06 -
1.7 lbs potatoes, waxy, diced.
07 -
1 carrot, diced.
08 -
1 green bell pepper, deseeded and chopped.
09 -
1 yellow onion, diced.
10 -
4 garlic cloves, finely minced.
11 -
9 oz Spanish chorizo, mild or spicy, cut into slices.
12 -
1 tbsp olive oil for cooking.
13 -
1 tsp ground cumin.
14 -
1 tsp dried oregano.
15 -
1 tsp sweet paprika.
16 -
1 tsp fine salt.
17 -
1 tsp ground black pepper.
18 -
1/4 tsp cayenne powder.
# Instructions:
01 -
Dice onions, potatoes, carrot, and deseed and chop bell pepper. Mince garlic cloves.
02 -
Throw the oil into a big pot on medium-high heat. Toss in the sliced chorizo and sizzle it for a few minutes until it crisps up.
03 -
Toss in the bell pepper for a couple of minutes. Then mix in onion, garlic, carrot, cumin, oregano, paprika, cayenne, black pepper, and salt. Let it cook for a bit.
04 -
Mix in the flour and tomato paste till it blends. Drop in the potatoes and pour over the broth. Let it come to a boil, then simmer with the lid on for 15 minutes or until the potatoes feel soft.
05 -
Pour the cream in, stir in parsley, and cook for another few minutes. Taste it and tweak the seasoning if needed.
06 -
Dish it out nice and warm, maybe with some crunchy bread on the side.
# Notes:
01 -
This cozy dish blends smoky chorizo with soft potatoes and warm, flavorful spices. Perfect for a snug meal anytime.