Serves 1
Directions
- 1Peel five medium russet potatoes (or four large) and cut them into smaller pieces.
- 2Set the cut potatoes aside.
- 3In a separate pan, add a little bit of oil.
- 4Add one and a half cups of chorizo to the pan.
- 5Cook the chorizo until crispy, then remove it from the pan, saving some for garnish.
- 6Leave the oil in the same pan and add one diced onion.
- 7Add four cloves of minced garlic.
- 8Cook the onion and garlic for two or three minutes until translucent.
- 9Add a quarter teaspoon of cumin.
- 10Add half a teaspoon of smoked paprika.
- 11Cook the spices for a couple of minutes to enhance their flavor.
- 12Drain the water from the potatoes.
- 13Add the potatoes to the pan.
- 14Add one quarter chicken stock.
- 15Add one cup of milk.
- 16Add one cup of heavy cream.
- 17Let the mixture simmer until the potatoes are fully cooked and soft.
- 18Once the potatoes are soft and tender, break them up a little, leaving some rustic texture.
- 19Add one cup of Oaxaca cheese.
- 20Add one cup of Monterey Jack cheese.
- 21Season with some salt and pepper.
- 22Mix everything around.
- 23Add some of the crispy chorizo to the soup, saving some for garnish.
- 24Taste the soup and adjust seasoning if needed.
- 25Fry up some tortilla chips for topping.
- 26Serve the soup with a dollop of sour cream and some chives.
Ingredients
- 5 medium medium russet potatoes
- a little bit oil
- 1.5 cup chorizo
- 1 onion diced
- 4 cloves minced garlic
- 0.25 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 1 quarter chicken stock
- 1 cup milk
- 1 cup heavy cream
- 1 cup Oaxaca cheese
- 1 cup Monterey Jack
- some salt
- some pepper
- some tortilla chips
- a dollop sour cream
- some chives
Equipment
pan
Tips
- Leave the soup a little rustic by not over-mashing the potatoes.
- Cook spices for a couple of minutes to enhance flavor.
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