Ingredients
8ozSpanish chorizo,finely diced
1medium white onion,diced
2cloves garlic,minced
1lbbrussels sprouts,finely chopped
4cupschicken broth
2cupsYukon gold potatoes,about ½ lb, diced
1tsppaprika
½tspsea salt
¼tspblack pepper
6ozevaporated milk
shredded Manchego,or Parmesan cheese, chopped fresh parsley, reserved chorizo, optional toppings
Preparation
Saute chorizo in a large stockpot over medium-high heat for about 3 to 5 minutes or until cooked 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 to 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 ¼ cup chorizo for toppings if desired.
Season with additional salt and pepper if needed.
Serve warm with toppings.
