Loading...
Potato & Leek Soup with Smoked Chorizo2019-04-15T03:10:46+00:00

Skara Smoked Chorizo sausageA true winter warmer, try our potato and leak soup topped with chopped Skara’s authentic mild chorizo sausage. Skara Chorizo is the perfect finishing touch.

  • Prep Time: 15 Minutes

  • Cooking Time: 45 Minutes

  • Serves: 4-6 Sides

Skara Smoked Chorizo sausageA true winter warmer, try our potato and leak soup topped with chopped Skara’s authentic mild chorizo sausage. Skara Chorizo is the perfect finishing touch.

  • Prep Time: 15 Minutes

  • Cooking Time: 45 Minutes

  • Serves: 4-6 Sides

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 5 potatoes, diced into 2cm cubes
  • 1 leek, thinly sliced
  • 2 cups chicken stock
  • 1 cup water
  • 1 Skara Smoked Chorizo sausage, chopped
  • ⅓ cup cream
  • 1 handful fresh parsley, chopped
  • Salt and pepper, to taste

Method

  1. Heat oil and butter in a large frypan over medium heat. Add onion and garlic, fry until translucent. Add potatoes and leeks and continue to fry for a further 5 minutes.
  2. Pour in chicken stock and water, cover and bring to the boil. Reduce to a simmer and cook for around 30 minutes or until potatoes are soft. Stir occasionally to prevent ingredients from sticking.
  3. Meanwhile fry chorizo in a small frypan over medium high heat until browned and crispy.
  4. When ready, remove soup from heat and use a stick blender to blend soup to desired consistency. Add in cream and stir through well.
  5. Serve hot topped with crispy chorizo and fresh parsley. Season to taste with salt and pepper.

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 5 potatoes, diced into 2cm cubes
  • 1 leek, thinly sliced
  • 2 cups chicken stock
  • 1 cup water
  • 1 Skara Smoked Chorizo sausage, chopped
  • ⅓ cup cream
  • 1 handful fresh parsley, chopped
  • Salt and pepper, to taste

Method

  1. Heat oil and butter in a large frypan over medium heat. Add onion and garlic, fry until translucent. Add potatoes and leeks and continue to fry for a further 5 minutes.
  2. Pour in chicken stock and water, cover and bring to the boil. Reduce to a simmer and cook for around 30 minutes or until potatoes are soft. Stir occasionally to prevent ingredients from sticking.
  3. Meanwhile fry chorizo in a small frypan over medium high heat until browned and crispy.
  4. When ready, remove soup from heat and use a stick blender to blend soup to desired consistency. Add in cream and stir through well.
  5. Serve hot topped with crispy chorizo and fresh parsley. Season to taste with salt and pepper.
< Back to Recipes

YOU MIGHT ALSO LIKE…

Lachschinken Tartines


LACHSCHINKEN

TARTINES
SEE RECIPE
Skara Mediterranean Chilli Salami and Garlic Pasta


MEDITERRANEAN CHILLI

SALAMI & GARLIC PASTA
SEE RECIPE
Scrambled Eggs & Skara Bacon on Sourdough


SCRAMBLED EGGS

DRY CURED BACON ON SOURDOUGH
SEE RECIPE
Lachschinken Tartines
SEE RECIPE
Skara Mediterranean Chilli Salami and Garlic Pasta
SEE RECIPE
Scrambled Eggs & Skara Bacon on Sourdough
SEE RECIPE