Hearty Potato Chorizo Stew

This hearty, flavorful soup really hits the spot on the coldest of winter days, and it makes a lot so you can eat it all week! 

Note: I looked at a few recipes for potato chorizo stew before trying it out myself, and while this may seem like a lot of paprika, it serves as a base flavoring for the broth, and gives it a deep red color and smoky aroma. 

INGREDIENTS:

6 Carriage House Smoked Bacon slices

2 medium yellow onions finely chopped

8 CHF garlic cloves finely chopped

1 15 oz can tomato sauce (plain) 

2 lbs CHF Kennebec Potatoes (any kind of yellow potato will work)

1 12 oz package Smoking Goose Mexican Chorizo (sliced into rounds, then halved)

1 lb button mushrooms sliced 

8 cups low sodium chicken broth

⅓ cup smoked paprika (this is the base flavoring for the soup!)

½ tsp cayenne pepper

Kosher salt 

For Serving:

Sour cream

Freshly cracked black pepper

Cilantro

DIRECTIONS:

After prepping all your ingredients, cook bacon in a large soup pot over medium heat. Stir occasionally until beginning to brown but not yet crisp. Transfer to a paper towel. 

Add onions to same pot and cook, stirring often til translucent and soft, about 8 minutes. Add garlic and cook, stirring until softened. Add in your can of tomato sauce and stir. Let simmer about 2 minutes. Return bacon to pot, then add potatoes, mushrooms, chorizo, broth, paprika, and cayenne. Stir and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally until potatoes are tender, 25-30 min. Remove from heat and salt to taste. 

Divide among bowls, and top with preferred amount of sour cream and cilantro. 

This soup is great to freeze and enjoy on those cold winter days when you don’t feel like cooking! 

Enjoy!