Potato and chorizo soup

You will need

  • Large pot
  • Hand blender

Ingredients

Serves 4
  • 650g potatoes, peeled and chopped into small cubes
  • 1 litre of vegetable stock
  • 125g gubbeen smokehouse chorizo, thinly sliced
  • 1 large onion, peeled and roughly chopped
  • 2 garlic clove, minced
  • 2 tbsp of single cream
  • 2 tbsp of butter
  • 2 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt

Garnish

  • Whipped cream
  • Few twigs of fresh parsley

Preparation Method

60 minutes
  1. Melt the butter in a large pot with a thick bottom. Add rapeseed oil and saute chopped onion with minced garlic and chorizo over medium-high heat. Continue cooking until chorizo browned and onion softened.
  2. Add potato with vegetable stock and bring to a boil. Reduce heat and simmer uncovered until potatoes softened.
  3. Using a hand blender blitz the soup until smooth and creamy. Finish seasoning with salt and freshly ground black pepper.
  4. Ladle into the soup bowls and serve with a swirl of cream and fresh parsley leaves.

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