Description
A comforting soup with rich chorizo and creamy potatoes, perfect for chilly evenings.
Ingredients
Scale
- 8 ounces chorizo
- 4 cups potatoes (diced)
- 1 cup heavy cream
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 bunch fresh parsley
Instructions
- Sauté the chorizo: In your large pot, heat the olive oil over medium heat. Add the chorizo, breaking it into pieces as it browns. Sauté for about 5-7 minutes until it’s crispy.
- Add the potatoes: Toss in the diced potatoes, stirring to coat them in the chorizo remnants.
- Pour in the broth: Carefully add the chicken broth, ensuring all the potatoes are submerged. Debate simmering for about 15-20 minutes, or until the potatoes are fork-tender.
- Incorporate the cream: Stir in the heavy cream, and allow it to simmer uncovered for an additional 5-10 minutes.
- Final touches: Season with salt and pepper as needed. Mix in your freshly chopped parsley right before serving.
Notes
This soup freezes beautifully, making it a great make-ahead meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg