I’m not normally a recipe sharing kind of girl, only because I get most of mine from someone else. Last night was the exception. Monday nights around our house are the, ugh, don’t we have leftovers to eat from the weekend, kind of night.
As I was sitting in my office and asking Josh what he wanted he said, well we have roasted green chilies. Then I thought of the potatoes that were starting to grow that needed to be used, oh and the chorizo we had in the freezer. With those I came up with my very own potato soup recipe. It actually turned out to be a nice twist on the run of the mill soup, so I thought I’d share.
6-8 Russet potatoes
3/4 chopped, white onion
3/4 cup thinly sliced carrots
3 cloves minced garlic
1/4 cup butter
1/2 cup flour
5 1/2 cups milk
2 tsp chicken bullion
3/4 tsp salt
1/2 tsp pepper
1 cup chopped, roasted green chilies
1/2 lb cooked chorizo
Shredded cheese (optional topping)
Peel, cube (1 in. pieces) and boil potatoes until tender. Drain potatoes, mash to desired consistency and set aside.
In pan used to boil potatoes, melt butter over medium heat. Add carrots, onion and garlic. Sauté until onions are clear or carrots are tender. Add flour and stir until thickened into a paste.
Add half the milk and stir until lumps are out of flour mixture. Add remaining milk, green chilies, and cooked chorizo. Bring to a boil over medium-high heat while stirring constantly to prevent scorching.
Let boil for about 1-2 minutes, reduce heat to low. Add spices and cheese. Let simmer for 15-20 minutes, stirring occasionally.
Super easy right? Josh and I both had two servings each. We still have enough leftover for a few lunches and dinners. It should freeze well too.