# Ingredients:
→ Meats
01 - 7 oz chorizo sausage, sliced
→ Vegetables
02 - 1.3 lbs potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium carrot, diced
06 - 2 celery stalks, diced
→ Dairy
07 - 3/4 cup plus 2 tbsp heavy cream
→ Liquids & Pantry
08 - 4 cups low sodium chicken or vegetable broth
09 - 2 tbsp olive oil
→ Spices & Seasonings
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - Salt and freshly ground black pepper, to taste
13 - Fresh parsley, chopped, for garnish
# Instructions:
01 - Heat olive oil in a large pot over medium heat. Add sliced chorizo and cook for 3 to 4 minutes, stirring occasionally, until browned and aromatic. Remove chorizo with a slotted spoon and set aside, leaving the oil in the pot.
02 - Add chopped onion, diced carrot, and diced celery to the pot. Cook for 4 to 5 minutes until vegetables soften.
03 - Stir in minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
04 - Incorporate diced potatoes and pour in broth. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until potatoes are tender.
05 - Return cooked chorizo to the pot. Use a potato masher or immersion blender to partially mash the soup, leaving some chunks for texture.
06 - Stir in heavy cream and heat gently for 2 to 3 minutes without boiling.
07 - Adjust salt and pepper to taste. Serve in bowls garnished with chopped fresh parsley.
