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Cream of Potato Soup with Chipotle and Chorizo

Cream of potato soup topped with chipotle and chorizo pieces.  served in a black bowl

PC Black Label Chipotle Infused Extra Virgin Olive Oil

Cream of Potato Soup with Chipotle and Chorizo

Hearty and warming, this velvety smooth Spanish-style potato soup is infused with aromatic leeks and...

Hearty and warming, this velvety smooth Spanish-style potato soup is infused with aromatic leeks and garlic, along with the subtly smoky heat of both PC®Black Label Chipotle Oil and crisply cooked chorizo sausage. Serve with thickly sliced and grilled rustic bread, and leafy greens tossed in sherry vinaigrette, if desired.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 60 mins
  • Serves: 10
  • Dish Type: American
  • Season: Fall
  • Course: Side
  • Main Ingredient: Potatoes
  • Amount Per Serving

    % Daily Value

  • Calories

    190 cal

  • Total Fat

    8 g

  • Sodium

    590 mg

  • Total Carbohydrate

    22 g

  • Dietary Fiber

    2 g

  • Protein

    9 g

Cream of Potato Soup with Chipotle and Chorizo

Cream of potato soup topped with chipotle and chorizo pieces.  served in a black bowl

PC Black Label Chipotle Infused Extra Virgin Olive Oil

  • Amount Per Serving

    % Daily Value

  • Calories

    190 cal

  • Total Fat

    8 g

  • Sodium

    590 mg

  • Total Carbohydrate

    22 g

  • Dietary Fiber

    2 g

  • Protein

    9 g

How to make

Ingredients

  • 1/4 cup (50 mL)

    PC®Black Label Chipotle Infused Extra Virgin Olive Oil
  • 3-1/4 cups (800 mL)

    Chopped leeks, white and light green parts only
  • 1 cup (250 mL)

    Sliced onions
  • 10

    Cloves garlic, chopped
  • 2 lb (1 kg)

    Russet (baking) potatoes, peeled and cut in chunks (about 5)
  • 2 pkg (each 900 mL)

    PC®Blue Menu®Chicken Broth
  • 1 pkg (250 g)

    PC®Natural Choice Hot Spanish-Style Chorizo Semi-dry Cured Sausage
  • 1-1/4 tsp (6 mL)

    Salt
  • 3/4 cup (175 mL)

    Chopped fresh coriander

How to make

  • Step 1

    Heat 2 tbsp (25 mL) of the oil over medium heat in large saucepan; cook leeks and onions for 6 to 8 minutes, stirring occasionally, or until softened and slightly caramelized. Stir in garlic; cook for 1 minute. Stir in potatoes, broth and 3/4 cup (175 mL) water; bring to a boil over medium-high heat. Reduce heat to medium; simmer for 20 to 25 minutes or until potatoes are tender when pierced with a knife. Purée soup using immersion blender just until smooth

  • Step 2

    Heat 1 tbsp (15 mL) of the remaining oil over medium heat in large nonstick frying pan; add chorizo and cook for 7 to 9 minutes, turning occasionally, or until browned all over. Remove from heat; set aside.

  • Step 3

    Sprinkle salt over soup; stir in coriander. Ladle soup into bowls; drizzle with remaining 1 tbsp (15 mL) oil. Garnish with chorizo and some additional coriander leaves, if desired.

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