Bare Acre Potato, Leek & Chorizo Soup
As the cooler days approach, the need for more substantial lunches or dinners becomes essential, especially for hungry children coming in from school or anyone needing a hearty meal after a long day. This Bare Acre Potato, Leek & Chorizo Soup is a perfect solution, offering warmth, comfort, and nourishment all in one bowl.
Bare Acre Potato, Leek & Chorizo Soup Recipe
Ingredients:
- 1 tbsp olive oil
- 1 large onion, diced
- 3 leeks, washed and sliced (white and light green parts only)
- 3 cloves garlic, minced
- 150g (5 oz) chorizo, diced
- 1 kg (2 lbs) potatoes, peeled and diced
- 1.5 liters (6 cups) chicken or vegetable stock
- 100ml (1/2 cup) heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Ingredients:
- Dice the onion and garlic. Slice the leeks thinly, using only the white and light green parts. Peel and dice the potatoes. Dice the chorizo into small cubes.
- Cook the Chorizo:
- In a large pot, heat the olive oil over medium heat. Add the diced chorizo and cook until it begins to release its oils and turns slightly crispy, about 5 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered oil in the pot.
- Cook the Vegetables:
- In the same pot, add the diced onion, sliced leeks, and minced garlic. Sauté for 5-7 minutes until the vegetables soften and become fragrant. Be careful not to brown them; you want them to sweat and become tender.
- Add the Potatoes and Stock:
- Add the diced potatoes to the pot, stirring to coat them in the vegetables and oil. Pour in the chicken or vegetable stock, bringing the mixture to a boil.
- Simmer:
- Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the potatoes are soft and easily pierced with a fork.
- Blend the Soup:
- Using a blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender, then return it to the pot.
- Add Cream and Chorizo:
- Stir in the heavy cream and the cooked chorizo (reserving a few pieces for garnish if desired). Let the soup simmer for another 5 minutes to allow the flavours to meld.
- Season:
- Taste the soup and season with salt and pepper as needed.
- Serve:
- Ladle the soup into bowls, garnish with fresh parsley and the reserved chorizo pieces.
Serving Suggestion:
Serve the Bare Acre Potato, Leek & Chorizo Soup with thick slices of Ber’s Guinness Brown Bread, slathered with butter. The hearty and slightly sweet brown bread complements the savoury richness of the soup perfectly.
And a pint of Guinness wouldn’t go amiss to complete this comforting meal!
