Creamy Polidori Chorizo Potato Soup
Cozy up to a bowl of our Creamy Chorizo Potato Soup, where the hearty flavors of chorizo and tender potatoes blend seamlessly in a velvety, soul-warming broth. It's the perfect comfort food to satisfy your cravings on a chilly day.
Made with:
Chorizo
Chorizo
10 minutes
1 hour
1 hour 10 minutes
Ingredients:
- 1 lb Polidori Chorizo crumbled into small chunks
- 1 lb potatoes peeled and cut into cubes
- 1 tbsp oil
- 1 medium onion
- 1 tbsp garlic minced
- 1 tsp cumin
- 1 tsp thyme
- 1 Bay leaf
- 4 cups chicken stock
- 1 cup whole milk
- salt to taste
Directions:
Saute Aromatics and Chorizo
- Heat a pot. Add oil to it.
- Once the oil is medium-hot, add chopped onion. Fry till it softens.
- Add minced garlic. Saute them until they become aromatic (avoid burning).
- Add chorizo chunks. Cook for 4- 5 minutes. It will start to release oil, and the color will change.
Add and Cook Potatoes in Stock
- Add cubed potatoes to the Chorizo mix. Cook on medium heat for 5-7 minutes.
- Add cumin powder and thyme and season with salt. Mix well.
- Add chicken stock and bay leaf. Let it come to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes until the potatoes are cooked.
- Stir in between. If required, add more stock. Potatoes should be cooked and become soft.
Add Milk and Simmer
- Once the potatoes are cooked through, add milk.
- Stir well. Cover and let it simmer for another 10 minutes on low heat.
- While serving, garnish with chopped green onion.
Notes
- To reduce the cooking time, substitute raw potatoes with cooked potatoes.
- If you prefer something very creamy and thick without chunks, use a blender to blend everything in the soup after the potatoes are cooked. This will make the soup very creamy and smooth.
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