Potato, parsley and thyme soup with chorizo
A potato soup is so versatile and works superbly with spices, fresh herbs, pestos and drizzles. I prefer to use floury potatoes, rather than waxy, for the lightest, silkiest consistency.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
25g butter
350g peeled and chopped potatoes
150g peeled and chopped onions
sea salt and freshly ground pepper
750ml chicken or vegetable stock
1 tablespoon chopped parsley
1 teaspoon chopped thyme
250ml milk, or half milk and
half cream
75g chorizo
1 tablespoon extra virgin olive oil
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