Potato, leek & chorizo soup

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

c. 850g potatoes (such as Maris Piper or any floury variety), cut into 2cm chunks

1.5 litres chicken stock (or vegetable stock. Use ~2 cubes).

2 large leeks, sliced into thick rounds.

225g cooking chorizo , skin removed, thickly sliced (or use smoked lardons)

40g finely chopped fresh parsley

1 sourdough or other crusty bread, to serve

Directions

1. Cut your potatoes into large 3-4cm chunks

2. Prepare your stock, then set a large pot over a medium to high heat (8). Tip the potatoes into the pot with the stock and a large pinch of salt. Bring to a simmer and cook for 10 mins.

3. Meanwhile, clean the leeks and rinse to remove any grit. Remove the skin from the chorizo.

4. Cut the leeks into thick 2-3cm rounds (don’t finely slice!). Cut the chorizo into 0.5mm to 1cm rounds. Add all of this to the pot.

5. TEST (keep it this works out well): add 1 teaspoon of smoked paprika to the pot

6. Season and simmer for another 15-20 mins until the leeks and potatoes are cooked through.

7. When ready, the potatoes and leeks should be almost falling apart and very tender when pierced with a knife, and the stock should be shimmering with the fat from the chorizo.

8. Season to taste, then remove from the heat and stir through the parsley. Leave to rest for 5 mins, then ladle into deep bowls, grind over a little black pepper, if you like, and serve with thick slices of sourdough bread

Nutrition

• Calories: 307
• Total Fat: 13 g
• Saturated Fat: 5 g
• Sodium: 2.9 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 6 g
• Total Sugars: 3 g
• Protein: 19 g