Potato Garlic Chorizo Soup

Author: Canadian Living

A hint of Spanish flavour from the sausages makes this utterly delicious. No chorizo? Try smoked sausage or kielbasa.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2008

Ingredients

  • 2 Yukon Gold potatoes (about 1 lb/500 g)
  • 2 chorizo sausages (about 8 oz/250 g) sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 onion thinly sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 teaspoon paprika
  • 1 bay leaf

Method

Peel potatoes. Quarter lengthwise; cut crosswise in 1/4-inch (5 mm) thick slices. Set aside.

In large saucepan, cook sausages over medium heat for about 3 minutes or until browned; remove and set aside. Drain fat from pan and wipe out.

In same saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, for about 5 minutes or until tender. Stir in potatoes; cook, stirring, for 2 minutes.

Add tomatoes, paprika, bay leaf and 4 cups (1 L) water; bring to boil. Reduce heat and simmer for 30 minutes.

Add sausages; simmer for about 15 minutes or until potatoes are tender. Discard bay leaf. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)

Nutritional facts Per serving: about

  • Sodium 1111 mg
  • Protein 17 g
  • Calories 384.0
  • Total fat 22 g
  • Cholesterol 45 mg
  • Saturated fat 7 g
  • Total carbohydrate 31 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Potato Garlic Chorizo Soup

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