Description
A comforting and hearty chorizo and potato soup perfect for cozy nights.
Ingredients
- 8-10 Ounce Spicy Chorizo, crumbled into small chunks
- 15 Ounce Potatoes, peeled and cut into cubes
- 1 tbsp Olive Oil
- 1 Medium Onion, chopped
- 1 tbsp minced Garlic
- 1 tsp Cumin Powder
- 1 tsp Dried Thyme
- 1 bay leaf
- 3 cups Chicken Stock
- 1 cup Milk
- Salt to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Add the crumbled chorizo and cook until browned.
- Stir in the cumin powder, dried thyme, and bay leaf.
- Add the cubed potatoes and chicken stock, bring to a boil.
- Reduce heat and simmer until the potatoes are tender.
- Stir in the milk and season with salt to taste.
- Remove the bay leaf before serving.
Notes
- For a creamier soup, blend a portion of the soup and mix it back in.
- Adjust the spice level by using mild or hot chorizo.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish