1 pound russet potatoes, peeled and cut into bit-size pieces
salt & freshly ground black pepper
1/2 cup heavy cream
lime wedges for serving
DIRECTIONS
Mix together all the chorizo ingredients in a large bowl until well combined.
Add the chorizo mixture, onion, and poblano to a dutch oven over medium-high heat and cook, occasionally stirring and breaking up the chorizo, until the chorizo is browned, about 7 minutes.
Stir in the flour then cook while stirring, for about 2 minutes.
Stir in the water then add the potatoes, 2 tsp salt, and 1/2 tsp black pepper and bring to a boil.
Once the soup begins to boil reduce the heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Take the soup off the heat then stir in the heavy cream until well combined.
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