Spanish Potato Soup with Chorizo

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 tbsp olive oil

9 ounces Spanish chorizo (spicy or mild, sliced)

1 green bell pepper (deseeded and chopped)

1 yellow onion (finely chopped)

4 garlic cloves (minced)

1 carrot (peeled and chopped)

1 tsp dried oregano

1 tsp ground cumin

1 tsp sweet paprika

1 tsp salt

1 tsp black pepper

¼ tsp cayenne pepper

2 tbsp double concentrated tomato paste

2 tbsp flour

1.7 pounds waxy potatoes (peeled and cut into bite-sized pieces)

6 cups chicken broth

¾ cup heavy cream

2 tbsp chopped parsley

Directions

chopping

Get your prep done before you start cooking. Peel and cut the potatoes into bite-sized pieces. Deseed, cut into strips and chop the bell pepper. Peel and chop the carrot. Finely chop the onion. Mince the garlic cloves and chop the parsley.Remove the casing from the chorizo if needed, cut lengthwise in half and slice.

sautéing

Heat oil over medium high in a large pot. Add chorizo and cook for 3 minutes until it starts to brown. Add bell pepper, cook for 2 minutes. Then add onion and garlic, cook for 2 minutes more. Stir in carrot, salt, black pepper, cumin, oregano, paprika and cayenne pepper. Cook for another 2 minutes.

simmering

Add tomato paste, stir until combined. Add flour, stir until incorporated. Add potatoes and pour in broth. Bring to a boil, cover, reduce heat to medium low and simmer for 15 minutes or until the potatoes are tender.

serving

When ready, add cream and parsley. Cook for 3 minutes. Taste and adjust salt. Serve with some crusty bread. Enjoy!

Nutrition

• Calories: 567 kcal
• Total Fat: 36 g
• Saturated Fat: 17 g
• Unsaturated Fat: 8 g
• Cholesterol: 97 mg
• Sodium: 1951 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 19 g