I love, love, love, soup! The colder it gets the more my soup making ramps up.
On this particular day, it is 24 degrees outside and I wanted something that would be warm and hearty. I searched through my recipes and found this one. With a few tweaks I made it mine and it was delicious.
If you think about it, soup really is a one pot wonder. I don’t need to make sides or a salad: everything I need is in that one pot.
So this will be one of my many soup recipes. I hope there are some other soup fans out there, or a twelve step program for soup addiction! Either way, enjoy!
Potato and Chorizo Stew Recipe
3 Tablespoons extra-virgin olive oil
1 yellow onion chopped
3 fully cooked chorizo sausages, sliced
3 cloves of garlic
3 yellow potatoes, cut into 1-inch chunks
Freshly ground black pepper
4 cups low sodium chicken broth
2 bay leaves
1 teaspoon smoked Spanish paprika
1 small bunch rainbow chard, stems removed, leaves chopped
Chopped parsley and drizzle of olive oil, for garnish
Serve with crusty bread
Heat the olive oil in a large pot over medium high heat. Add, the onion, season with ½ tsp salt and cook, stirring occasionally, until soft and slightly browned. Add chorizo and cook, stirring occasionally, until lightly browned around the edges. Add the garlic and cook, stirring 1 minute. Add the potatoes, ½ tsp salt and a few grinds of pepper.
Cook, stirring occasionally, for 3 more minutes. Add the chicken broth, bay leaves, and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring occasionally, until potatoes are tender and the chard is wilted. To serve, season with salt and pepper to taste, parsley and drizzle of olive oil. Serve with crusty bread.