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Southwestern Cream of Potato Soup with Chorizo Recipe

by myra byanka

Ingredients

2 chorizo links, sliced, or 1/3 lb. bulk chorizo sausage, or hot breakfast sausage, cooked 4 medium, or 2 large russet or Idaho potatoes 1 large carrot, chopped 1-2 stalks celery, chopped 1/4 cup chopped onion, or 2-3 scallions 2 tbs. butter 2 tbs. flour 1 cup milk

1/2 cup chicken broth 2 oz. Velveeta, American cheese, or shredded cheddar 1/2 tsp. taco seasoning salt and pepper to taste cilantro paprika

Directions

1. Peel, cook the potatoes, mash them.
2. Cook the sausage.
3. Add the celery, onion and carrots.
4. Saute for a few minutes.
5. Add the butter, stir in the flour.
6. Slowly add the milk, then the broth.
7. Add the mashed potatoes. If soup thickens too much, add extra milk or broth.
8. Stir in the cheese and seasonings.
9. Garnish with cilantro and paprika.

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