1. Heat the butter in a large pan and cook the onion, garlic and potatoes for 5 minutes until lightly golden. 2. Add the leek and cayenne and cook for a further 1 minute. 3. Add the stock, bring to the boil and simmer for 20 minutes until the potatoes are very soft and beginning to break up into the soup. 4. Using a potato masher, roughly mash the potatoes into the soup. 5. Stir in the chorizo and simmer gently for 5 minutes until the orange coloured oil from the chorizo rises to the surface of the soup. 6. Check the seasoning, ladle into bowls and garnish with a sprig of flat leaf parsley. 7. Serve with lots of crusty bread for mopping up. ---------------------------------------------------------------------------
Nutrition
Ingredients
