# Components:
→ 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
# Method:
01 - Heat olive oil in a large pot over medium heat. Add chorizo slices and cook for 3 to 4 minutes, stirring occasionally, until browned and fragrant. Remove chorizo with a slotted spoon and set aside, leaving the oil in the pot.
02 - Add onion, carrot, and celery to the pot. Sauté for 4 to 5 minutes until softened.
03 - Stir in garlic, smoked paprika, and thyme; cook for 1 minute until aromatic.
04 - Add diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes, or until potatoes are tender.
05 - Return the chorizo to the pot. Partially mash the potatoes in the soup using a potato masher or immersion blender, leaving some chunks for texture.
06 - Stir in the heavy cream and heat gently for 2 to 3 minutes without boiling.
07 - Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.
