Description
A hearty chorizo and potato soup that’s easy to make and full of flavor.
Ingredients
Scale
- 8 oz chorizo sausage, sliced
- 2 medium Russet potatoes (about 1 lb), diced
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil and chorizo slices. Sauté until golden brown (about 5 minutes).
- Add diced onions and minced garlic; cook until softened (about 3 minutes).
- Stir in diced potatoes; let cook for 2 minutes.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for about 20 minutes or until potatoes are tender.
- Season with salt and pepper to taste before serving.
Notes
- This soup can be served with crusty bread for a complete meal.
- For spicier soup, add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg