This dish is a variation of something my mom would make for me, my brothers and sisters pretty regularly. Through the years i’ve adapted this to fit with my every changing pallet.
The addition of chorizo adds some much depth it’s unbelievable. I don’t use anything with a bright color, I want to keep the soup as white as possible. I also like to finish it with smoked paprika.
- 1lb Chorizo – How to make Mexican-Style Chorizo
- 6 Potatoes (peeled)
- 2 White Onion
- 1 stalk of celery with leaves
- 3 bay leaves
- 2 sprigs of fresh thyme
- 4 garlic cloves
- 1 cup chicken stock
- 2 cups heavy cream
- 1 cup Shredded cheese
- 1 bunch Green onion
- (All the) Bacon
Peel and dice potatoes into inch thick pieces. Dice all vegetables and add to pot of chicken stock and heavy cream with bay leaves, thyme and garlic. Cook on low heat until fork tender. Remove bay leaves and thyme sprig.
Blend soup until smooth. Add salt, pepper and sherry vinegar to season soup. Top with chorizo, bacon, cheese and green onions.
NOTE: Vanilla Gorilla Kitchen has it’s own recipe on How to make Mexican-Style Chorizo
Enjoy this dish!