# Components:
→ Meats
01 - 7 oz sliced chorizo sausage
→ Vegetables
02 - 1.3 lbs peeled and diced potatoes
03 - 1 medium finely chopped onion
04 - 2 cloves minced garlic
05 - 1 medium diced carrot
06 - 2 diced celery stalks
→ Dairy
07 - 3/4 cup plus 2 tbsp heavy cream
→ Liquids & Pantry
08 - 4 cups low sodium chicken or vegetable broth
09 - 2 tbsp olive oil
→ Spices & Seasonings
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - Salt to taste
13 - Freshly ground black pepper to taste
14 - Chopped fresh parsley for garnish
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add sliced chorizo and cook, stirring occasionally, for 3 to 4 minutes until browned and aromatic. Remove chorizo with a slotted spoon and set aside, leaving oil in the pot.
02 - Add chopped onion, carrot, and celery to the pot. Cook for 4 to 5 minutes, stirring frequently, until vegetables soften.
03 - Stir in minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
04 - Add diced potatoes and pour in broth. Bring mixture to a boil, reduce heat, then simmer uncovered for 15 to 20 minutes until potatoes are tender.
05 - Return cooked chorizo to the pot. Use a potato masher or immersion blender to partially mash the potatoes, maintaining some chunks for texture.
06 - Stir in heavy cream and warm gently for 2 to 3 minutes without boiling. Adjust seasoning with salt and freshly ground black pepper as needed.
07 - Ladle soup into bowls and sprinkle with chopped fresh parsley before serving.
