Listener Roscoe rang in to say how delicious this soup is. I was sure it was in one of my slow cooker books. However, after searching thoroughly this was not the case. It is instead in my book “The Small Kitchen” – recipes for meals for one or two people), no slow cooker involved after all.
The recipe could easily be doubled, tripled or more for a larger family.
Potato and Chorizo Soup
2 teaspoons vegetable or olive oil
125g rindless bacon, diced
1 chorizo, diced
1 small onion, diced
1 bay leaf
2 ½ cups beef, chicken or vegetable stock
2 tablespoons chopped parsley
Heat the oil over medium-high heat, then sauté the bacon and chorizo for 3 minutes, then drain off excess fat. Add the onion and sauté until soft. Meanwhile peel the potatoes and cut into 1cm dice.
Add the potato, bay leaf and stock to the pot and cook for 10 minutes until the potato is tender. Stir in half the parsley. Ladle into bowls to serve, topped with the rest of the parsley.
Leftover soup – can be added to a casserole type dish. If there is a considerable amount left over, add a small can of beans (such as a 125g of 3 bean mix or kidney beans) and bring to the boil. If needed, thicken with a teaspoonful of cornflour mixed to a paste with 2 to 3 teaspoons of cold water. This makes a lovely hearty stew, delicious served with fresh, crusty, buttered bread.