Creamy Chorizo and Brussels Sprouts Soup

Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes

Yield: About 4 servings

Ingredients

• 8 ounces Spanish chorizo, finely diced
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 1 lb. brussels sprouts, finely chopped
• 4 cups chicken broth
• 2 cups (about 1/2 pound) diced Yukon gold potatoes
• 1 tsp. paprika
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 1 (6 oz.) can evaporated milk
• optional toppings: shredded Manchego or Parmesan cheese, chopped fresh parsley, reserved chorizo

Method

Saute chorizo in a large stockpot over medium high heat until cooked, about 3-5 minutes, stirring occasionally. Remove chorizo with a slotted spoon. Reserve 2 tablespoons of grease in the stockpot, and discard the rest.

Add onion to the stockpot, and saute in the chorizo grease for 5 minutes or until soft and translucent, stirring occasionally. Add garlic and brussels sprouts, and saute for an additional 3 minutes or until the brussels sprouts begin to brown, stirring occasionally. Add chicken broth, potatoes, paprika, salt and pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until the potatoes are tender.

If you would like a pureed soup, blend soup using an immersion blender or stand blender. If you would like a chunkier soup, leave it as is. Stir in evaporated milk and chorizo, reserving 1/4 cup chorizo for toppings if desired. Season with additional salt and pepper if needed.

Serve warm with toppings.