DRUNKEN POTATO & CHORIZO SOUP

Drunken Potato & Chorizo soup image

Provided by Jen Smallwood

Time 1h5m

Number Of Ingredients 13

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3 Tbsp olive oil, divided
1 lb chorizo, casing removed and cut into medium dice
1 large onion, chopped
2-3 large potatoes, peeled and cut into large dice
3 clove garlic cloves, finely chopped
2 small red bell peppers, chopped into large chunks
1 fresh bay leaf
1 Tbsp smoked paprika
1 tsp dried thyme
1/2 bottle rioja red wine
3-4 c chicken stock
optional - salt and freshly ground black pepper to your tatste
1-2 Tbsp fresh or dried parsley

Steps:

1. Preheat a large, heavy-bottomed soup pot over medium-high heat add 1 tablespoon olive oil. Cook chorizo until nice and crispy, Remove to a paper towel-lined plate to drain any excess fat. To the same pot, add remaining 2 tablespoons of olive oil, then add the onion and potatoes. Cook, stirring occasionally, until golden brown and slightly crispy.
2. Add the garlic, red bell peppers and bay leaf, and season with lightly with salt and freshly ground black pepper. Cook until the veggies soften up a bit, then add the smoked paprika and wine. Cook so the liquid reduces by half, then add the chicken stock. Give everything a good stir, then add reserved chorizo. Cook for 20 minutes until the soup reduces to a consistency that's close to but not thick like a stew.