Description
A rich and comforting soup that blends spicy chorizo and creamy potatoes, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces chorizo, casing removed and crumbled
- 4 cups potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes.
- Add the minced garlic and crumbled chorizo, cooking until the chorizo is browned.
- Stir in the diced potatoes, broth, salt, and pepper. Bring to a boil.
- Reduce the heat and let simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and heat through.
- Garnish with fresh parsley before serving.
Notes
For added richness, top with a dollop of sour cream or sprinkle with cheese. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg