Chorizo and Potato Cream Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 8-10 ounces Spanish chorizo, crumbled into small chunks
02 - 1 pound potatoes, peeled and cut into cubes
03 - 1 teaspoon oil
04 - 1 medium onion, chopped
05 - 1 tablespoon minced garlic
06 - 1 green bell pepper, diced
07 - 2-3 sprigs thyme
08 - 1 bay leaf
09 - 3-4 cups chicken stock
10 - ½ cup heavy cream
11 - Salt to taste
12 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Heat oil in a pot over medium heat. Add crumbled chorizo and cook until it releases oil and becomes lightly browned
02 - Add chopped onion and minced garlic. Sauté until softened. Stir in chopped bell pepper and sauté for another minute
03 - Add cubed potatoes, thyme, bay leaf, salt and pepper. Stir to coat potatoes with fat and spices
04 - Pour in warm chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until potatoes are soft, stirring occasionally
05 - Once potatoes are cooked through, stir in heavy cream. Cover and simmer for another 6-7 minutes on low heat
06 - Garnish with chopped fresh parsley and serve hot with crusty bread

# Notes:

01 - The chorizo provides enough spice, but you can adjust to taste
02 - For a lighter soup, skip cream and mash some potatoes to thicken
03 - Can add baby spinach or kale at the end for extra vegetables

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