Potato Recipe ⊶ Savory, Zesty Cream of Potato Soup

This recipe is derived from my grandmother's potato soup recipe. I've changed it up a bit to give it a little kick. The chorizo is a fantastic addition and makes the soup more of a meal than a side dish. Wonderful for cold and rainy nights. Your whole family will love this.

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

Cooking Directions

1. Place potatoes in a bowl of cold water and set aside.
2. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
4. 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.
5. 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.

Nutrition Facts

• calories458.3
• carbohydrateContent21.9 g
• cholesterolContent109.3 mg
• fatContent36.7 g
• fiberContent3.1 g
• proteinContent10.9 g
• saturatedFatContent18.3 g
• sodiumContent1070.1 mg
• sugarContent3.4 g