Potato soup with chorizo and smoked olive salsa – Food & Home Magazine
This hearty potato soup with chorizo and smoked olive salsa is a comforting dish that combines the creamy richness of potatoes with the smoky, spicy kick of chorizo.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Skillet
- Immersion blender
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- <h3>INGREDIENTS</h3>
- 30ml (2 tbsp) vegetable oil
- 500ml (2 cups) leeks, chopped
- 2 stalks celery, diced
- 1 small onion, diced
- 2 garlic cloves, finely chopped
- 4 medium potatoes, coarsely chopped
- 1 litre vegetable stock
- salt
- freshly ground black pepper
- 2 sprigs thyme
- 375ml (1½ cups) fresh cream
- <h3>SALSA</h3>
- 200g chorizo sausage, diced
- 50g smoked olives, pitted and roughly chopped
- 50ml fresh flat-leaf parsley, chopped
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