Potato Soup with Chorizo

Ingredients

• 2 tablespoons olive oil
• 1 lb chorizo sausage, sliced or crumbled (use your preference of mild or spicy)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4-5 large potatoes, peeled and diced (Yukon Gold or Russet work well)
• 4 cups chicken or vegetable broth
• 1 cup milk or heavy cream (for extra creaminess)
• Salt and pepper, to taste
• Optional toppings: shredded cheese, chopped parsley, sour cream, sliced green onions

Instructions

1. Cook the Chorizo
   In a large pot, heat the olive oil over medium heat. Add the chorizo and cook until browned and crispy, about 5-7 minutes. Remove the chorizo with a slotted spoon, leaving the drippings in the pot.
2. Sauté the Onion and Garlic
   In the same pot, add the diced onion and cook until softened, about 5 minutes. Add garlic and sauté for another minute until fragrant.
3. Add the Potatoes and Broth
   Add the diced potatoes to the pot, along with the chicken or vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook until potatoes are tender, about 15-20 minutes.
4. Blend (Optional)
   For a creamier texture, use an immersion blender to partially blend the soup, leaving some potato chunks. Or, transfer half the soup to a blender, blend until smooth, then return to the pot.
5. Add Milk or Cream
   Stir in the milk or heavy cream for extra richness. Return the chorizo to the pot, season with salt and pepper to taste, and simmer for another 5 minutes.
6. Serve
   Ladle the soup into bowls and garnish with shredded cheese, chopped parsley, sour cream, or green onions as desired.