Potato soup with chorizo

Potato soup with chorizo

This simple recipe for potato soup with chorizo, and parsley pesto takes just 30 minutes. An impressive starter to serve at your next dinner party.

Potato soup with chorizo

  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

This simple recipe for potato soup with chorizo, and parsley pesto takes just 30 minutes. An impressive starter to serve at your next dinner party.

Nutrition: per serving

Calories
297kcals
Fat
16.5g (6.2g saturated)
Protein
14.9g
Carbohydrates
26.9g (4.5g sugar)
Salt
1.4g

Ingredients

  • 25g butter
  • 500g floury potatoes, such as maris piper, cut into small cubes
  • 1 onion, chopped
  • 850ml chicken or vegetable stock
  • 125ml milk
  • 1 tbsp olive oil, for frying
  • 50g chorizo, thinly sliced

For the parsley pesto

  • 25g fresh parsley, chopped
  • 25g Parmesan or Grana Padano, freshly grated
  • 25g pine nuts
  • 2 garlic cloves, crushed
  • 75ml extra-virgin olive oil, plus extra for covering
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Melt the butter in a pan and add the potatoes and onion. Season, stir well, cover with a lid and sweat over a gentle heat for 10 minutes.
  2. Add the chicken or vegetable stock, bring to the boil, cover again, and simmer for another 10 minutes, until the vegetables are soft. Add the milk, then blitz with a hand-held blender, until smooth.
  3. Make the parsley pesto. Put all the ingredients, except the olive oil, into a food processor and whizz to a textured purée. Add the oil and a good pinch of salt and whizz briefly to a coarse paste. Spoon into a sterilised jar, cover with 1cm oil and store in the fridge for up to 2 weeks. Cover with more oil after each use.
  4. Heat the olive oil in a large frying pan. Add the chorizo slices and fry for 30 seconds each side, until crisp and the oil has run out into the pan. Lift the chorizo onto kitchen paper to drain briefly. Reserve the rich, amber-coloured oil.
  5. Divide the hot soup between warm bowls, and swirl 1 teaspoon of pesto into each bowl. To serve, top each soup with 3 chorizo slices and a little of the reserved chorizo oil.

Nutrition

Calories
297kcals
Fat
16.5g (6.2g saturated)
Protein
14.9g
Carbohydrates
26.9g (4.5g sugar)
Salt
1.4g

delicious. tips

  1. Freeze it (the soup only): at the end of step 2 for up to 3 months.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Healthy soup recipes

Leek and potato soup

Make a big pot of this winter classic – leek...

Save recipe icon Save recipe icon Save recipe

Soup recipes

Smoked fish, leek and potato soup

This luxuriously creamy soup recipe, known as Cullen skink in...

Save recipe icon Save recipe icon Save recipe

Wild garlic recipes

Wild garlic and potato soup with garlic butter croutons

This creamy wild garlic and potato soup from Debbie Major...

Save recipe icon Save recipe icon Save recipe

Potato, leek and Emmental soup

This hearty potato, leek and Emmental soup recipe is an...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.