Savory, Zesty Cream of Potato Soup

This recipe is derived from my grandmother's potato soup recipe. I've changed it up a bit to give it a little kick. The chorizo is a fantastic addition and makes the soup more of a meal than a side dish. Wonderful for cold and rainy nights. Your whole family will love this.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 458 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 cups heavy whipping cream
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 medium onion, chopped
• ½ teaspoon celery salt
• 1 (32 fluid ounce) container chicken broth
• 4 ribs celery, chopped
• 4 cups peeled, cubed russet potatoes
• ½ pound ground chorizo sausage
• 1 ½ cups baby carrots, chopped

Recipe Instructions

Step 1

Place potatoes in a bowl of cold water and set aside.

Step 2

Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.

Step 3

Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.

Step 4

Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.

Step 5

Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.