Potato, Leek and Chorizo Soup

I am so glad that winter is here, I am a soup making fool! I have made Potato, Leek and Bacon Soup as well as Potato, Leek and Cauliflower Soup previously, and wanted to make something different with one of my favorite ingredients, Leeks!

We shopped for our veggies last weekend at our local Farmers Market, and I purchased two huge and absolutely gorgeous leeks! I had some Chorizo and Potatoes at home, and decided to make soup!

The Chorizo gave the soup a gorgeous color and taste and the final product was quite delicious. I made cornbread, jalapeno, cheese muffins to go along with the soup and I had one satisfied husband!

3 medium or 2 large leeks, white and light green parts only, ends removed and sliced thinly

1 12oz tube of Mexican Chorizo

1/2 yellow onion, sliced
10 cups of chicken stock (homemade if you have it)

3 medium russett potatoes, scrubbed and diced into cubes

1/2 pint heavy whipping cream or whole milk

salt and pepper to taste

1 tsp dried thyme

1/2 tsp Cayenne

1/2 tsp garlic powder

Franks Red Hot

Place your Chorizo in a large soup pot and cook until it essentially disintegrated, it will leak lots of red oil, remove what bits you can and set aside, pour out all but about 2 tbl of the oil

In the meantime, place your leeks into a bowl of cold water and swirl them around to remove the dirt, it will settle at the bottom of the bowl, remove and drain on a paper towel

Add your leeks and onion, and sweat them until they become limp and somewhat translucent

Add your chicken stock, and spices, bring to a boil, then add in your potatoes and cook until they are fork tender

Using a blender or an immersion blender, work the soup until it is smooth and creamy

Add your heavy whipping cream and Franks Red Hot (to taste), bring to a simmer and serve