Most of the time, food does not have to be complex or difficult to make in order to be warm, comforting, and delicious. I find that comfort food that takes too much time and torture to make is not comforting. Not only will the cook be stressed, but stress spreads like wildfire. Instead of creating something that takes hours and dirties every pan, pot, and utensil in your kitchen, why not just make food that is easy and delicious?
This potato chorizo soup is simple, but the flavors pop. The sweetness of the peas with the spiciness of the soy chorizo are a wonderful combination. You will be surprised at how complex this dish tastes. Serve with toasted rounds of sourdough and you would have a delightful meal for any day of the week.
Potato Chorizo Soup
5-7 medium yukon gold potatoes, about 2 pounds
½ a medium yellow onion
3-4 cloves of garlic
6-8 cups of vegetable broth
12 oz of thawed frozen peas, or cooked fresh peas, organic preferred
12 oz soy chorizo
Salt and pepper to taste
Dice the Yukon gold potatoes. Dice the onion and garlic. In a heavy soup pot, combine all three with the vegetable broth and pepper. Cook on medium for about 20-30 minutes until the potatoes are tender. Blend with an emersion blender, or cool and blend with a blender. Add the peas and soy chorizo. Stir together, taste, and add more salt and pepper as needed. Heat for about 5-10 minutes, to allow the flavors to meld. Serve.