Savory, Zesty Cream of Potato Soup
Description
Take old-fashioned cream of potato soup from side dish to easy main by adding chorizo to the classic chicken broth base.
Ingredients
•
4 cups peeled, cubed russet potatoes
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1/2 pound ground chorizo sausage
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2 tablespoons olive oil
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4 ribs celery, chopped
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1 medium onion, chopped
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1 (32 fluid ounce) container chicken broth
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1 1/2 cups baby carrots, chopped
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1/2 teaspoon celery salt
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salt and ground black pepper to taste
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2 cups heavy whipping cream
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2 tablespoons all-purpose flour
Directions
1
Place potatoes in a bowl of cold water and set aside.
2
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
3
Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
4
Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
5
Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.