Potato, Leek and Chorizo Soup
Share
A hearty, rustic soup perfect for cooler days.
Serves 2
Ingredients
1 tablespoon olive oil
1 large chorizo (120g), sliced into thick rounds
1 large leek, white and pale green parts only, sliced and well washed
1/2 teaspoon smoked or sweet paprika (optional)
Salt and freshly cracked black pepper
400g floury potatoes (Sebago or Desiree), washed and cut into large chunks
750ml (3 cups) chicken stock
2 bay leaves
Crusty, buttered bread, to serve
Method
1. Heat the olive oil in a saucepan over medium heat. Add the chorizo and cook for 4–5 minutes until it releases its oils and starts to crisp at the edges.
2. Add the leek, season with salt and pepper, and cook for 5 minutes, stirring occasionally, until softened and slightly sweet.
3. Add the potatoes, chicken stock and bay leaves. Bring to a gentle simmer and cook for 15–20 minutes, or until the potatoes are very tender.
4. Lightly crush some of the potatoes with the back of a spoon to thicken the soup, leaving plenty of chunks for texture. Taste and adjust seasoning.
5. Serve the soup hot with crusty, buttered bread.
Finishing touch: Spritz with Fin. Lime Tarragon Pepper just before serving for an extra burst of fresh herb and citrus aroma.
Enjoy!
K x
