My culinary masterpiece: Chorizo Potato Soup. I like smoked cheddar cheese and cilantro for garnishes, but feel free to experiment with other toppings, like tortilla chips, chopped tomatoes or bacon! According to my hubby; "everything is better with bacon." : )
2 large yellow potatoes, peeled and chopped
7 oz chorizo sausage
2 medium leeks
½ c cream
1 Tbsp butter
2 cans chicken stock (3 ½ cups)
Green onions/chives, green parts sliced
Grated smoked cheddar cheese
Slice white parts of leeks and wash well in a shallow bowl. Cook chorizo in butter in a medium saucepan until it begins to brown, about 5 min. Add leeks and cook until wilted, 2 min more.
Add potatoes and chicken stock, cover and simmer for 20 min, or until potatoes are tender.
Add cream and stir. If thicker soup is desired, puree 1 cup of soup in a blender and add 1 Tbsp cornstarch dissolved in 1/8 cup water. Return pureed soup to pot with cornstarch mixture and let simmer 5 min longer, or until desired thickness is reached. Divide into four bowls and garnish with chopped green onions and shredded smoked cheese.
Serves 4.