1/4 Photos of Satisfying Potato & Chorizo Soup
magpie diner's Note:
It's a rainy summer's day, soup was a great idea. I love making this because it's pretty quick for homemade and it strikes a good balance for adults and kids. All depending on who your audience is, choose a mild or spicy chorizo. I haven't made this without using the immersion blender to mix it up. I'm sure it would be fine, I would be tempted to cut things quite a bit smaller if that were the case, and maybe not preboil the potatoes. The original recipe called for kale, but to please all palates I have subbed carrots. You could sub a wide variety of complimentary veg such as spinach or another leafy green. Something with a pop of colour.
My Private Note
Units: US | Metric
- 1 1/2 lbs red potatoes, cut into uniform pieces for boiling (your choice to peel or not)
- 1 tablespoon olive oil
- 8 ounces chorizo sausage, sliced into bite-sized pieces
- 1 onion, diced
- 3 fresh garlic cloves, roughly chopped
- 6 cups broth, your favourite
- 1 teaspoon ground black pepper
- 1 pinch cayenne (optional)
- 1 cup carrot, chopped
- 1/4 cup fresh parsley, chopped (optional)
- sea salt, to taste
- 1Bring a medium pot of lightly salted water to boil. Add the potatoes and let them cook until fork tender, roughly 10-12 minutes depending on how small or large you cut them. Your choice if you want to peel the potatoes or not. I like to leave them on since there is great nutrition in the skins. Drain the cooked potatoes and set aside.
- 2Set a heavy bottomed stock/soup pot over a medium flame and add the olive oil. Once it is warm, add the chorizo and saute, watching it doesn't burn. After about 4-5 minutes your oil should have quite a red tinge to it and the chorizo will be fully warmed through. Remove the chorizo from the pot using a slotted spoon and set-aside. Leave the oil in the pot.
- 3Continuing with medium heat, in the same pot with the olive oil, saute the onion and garlic for about 6-8 minutes. Watch it doesn't burn.
- 4Deglaze the pot with a bit of the broth, stirring to release anything stuck to the bottom and then add in the rest of the broth. Bring to a boil then add in the cooked potatoes. (You could cook the potatoes in the broth if you prefer, saves dirtying another pot -- however you'd likely have to add more broth).
- 5Let that mingle for a few minutes and then remove from the heat. Use an immersion blender to puree the soup. If you left the skin on your potatoes, you'll get little red flecks in the soup when it's all mixed up.
- 6Return the soup to the heat and add the chorizo back in, along with the pepper, cayenne if using, plus the carrots (or other veg) and parsley. Let it come back to a gentle simmer, cover and let cook until the carrots are tender. Of course if you're using something like spinach this won't take long. Season with salt if necessary, though likely your broth was salt enough. Enjoy!
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Nutritional Facts for Satisfying Potato & Chorizo Soup
Serving Size: 1 (302 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 311.0
- Calories from Fat 130
- Total Fat 14.4 g
- Saturated Fat 4.6 g
- Cholesterol 24.1 mg
- Sodium 1299.7 mg
- Total Carbohydrate 35.1 g
- Dietary Fiber 4.3 g
- Sugars 5.5 g
- Protein 11.3 g