Creamy Loaded Potato & Chorizo Soup
Serves 1
Directions
- 1Fry the chorizo and remove excess grease, leaving about 1 tbsp in the pan.
- 2Add olive oil, diced onion, minced garlic, and diced jalapeños to the pan, reducing heat to medium-low to sweat the aromatics.
- 3Stir in smoked paprika, chicken bouillon, pepper, salt, and butter.
- 4Add flour and cook for 3-4 minutes to remove the raw flour taste.
- 5Slowly whisk in the chicken bone broth to prevent clumping.
- 6Add the potatoes, cover, and bring to a very gentle simmer for 15-20 minutes over low heat.
- 7Blend the soup, then add it back into the pan while whisking aggressively if it has split.
- 8Simmer uncovered for the final 5 minutes and adjust seasonings to taste.
Ingredients
- 2 lbs baby gold potato, diced
- 2 lbs chorizo
- 1/2 tbsp olive oil
- 1/2 whole white onion, diced
- 6-7 clove garlic, minced
- 1-2 whole jalapeño, diced
- 1/2 tsp smoked paprika
- 1/2 tbsp chicken bouillon
- 1/2 tsp pepper
- 4 tbsp butter
- 2 tsp salt
- 1/4 cup flour
- 1 carton chicken broth
- 2 cup milk
- 1 cup heavy cream
- 1 cup 4 cheese mexican blend
- for garnish 4 cheese mexican blend (optional)
- for topping jalapeños (optional)
- for topping green onions (optional)
- for topping sour cream (optional)
- for topping hot sauce (optional)
Tips
- If you have a lot of grease after frying chorizo, remove a bit; you want about 1 tbsp.
- Reduce heat to medium-low when sweating down aromatics.
- After you add in flour, cook for about 3-4 mins to remove raw flour taste.
- Slowly add in your chicken bone broth while whisking so it doesn't clump.
- Bring to a very gentle simmer after you add potatoes and cover it up for 15-20 mins, reduce heat to a little less than medium-low.
- Once you blend everything, add it back into your soup while whisking; if your soup splits, this step will fix it, just whisk aggressively.
- The last 5 mins it should simmer uncovered and adjust anything to taste at this step.
