Savory, Zesty Cream of Potato Soup recipe
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Ingredients
- 4 cups peeled, cubed russet potatoes ½ pound ground chorizo sausage 2 tablespoons olive oil 4 ribs celery, chopped 1 medium onion, chopped 1 (32 fluid ounce) container chicken broth 1 ½ cups baby carrots, chopped ½ teaspoon celery salt salt and ground black pepper to taste 2 cups heavy whipping cream 2 tablespoons all-purpose flour
Nutrition Info
- 458.3 caloriescarbohydrate: 21.9 gcholesterol: 109.3 mgfat: 36.7 gfiber: 3.1 gprotein: 10.9 gsaturatedFat: 18.3 gservingSize: -sodium: 1070.1 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Savory, Zesty Cream of Potato Soup
Directions
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Place potatoes in a bowl of cold water and set aside.
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
Drain potatoes and transfer to the pot. Pour in chicken broth, add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
Reserve 1/2 cup heavy cream, pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour, slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.