Spanish Potato Soup (Print Version)

# Ingredients:

01 - Olive oil, 1 tablespoon.
02 - Spanish chorizo (spicy or mild), 9 ounces, sliced.
03 - Green bell pepper, chopped.
04 - Yellow onion, finely chopped.
05 - Fresh garlic, 4 cloves minced.
06 - Carrot, peeled and chopped.
07 - Dried oregano, 1 teaspoon.
08 - Ground cumin, 1 teaspoon.
09 - Sweet paprika, 1 teaspoon.
10 - Salt, 1 teaspoon.
11 - Black pepper, 1 teaspoon.
12 - Cayenne pepper, ¼ teaspoon.
13 - Tomato paste, 2 tablespoons.
14 - Flour, 2 tablespoons.
15 - Waxy potatoes, 1.7 pounds.
16 - Chicken broth, 6 cups.
17 - Heavy cream, ¾ cup.
18 - Fresh parsley, chopped, 2 tablespoons.

# Instructions:

01 - Cut potatoes into bite-sized chunks. Chop bell pepper, carrot, and onion. Mince garlic. Remove chorizo casing if needed and slice.
02 - Heat olive oil in large pot. Brown chorizo 3 minutes. Add peppers, cook 2 minutes. Mix in onion and garlic for 2 more minutes.
03 - Stir in carrot and all spices. Cook 2 minutes until fragrant.
04 - Mix in tomato paste, then flour. Add potatoes and broth. Bring to boil, then simmer covered for 15 minutes until potatoes are tender.
05 - Pour in cream, add parsley. Cook 3 minutes more. Check salt and serve hot with bread.

# Notes:

01 - Choose waxy potatoes for best texture.
02 - Use Spanish-style cured chorizo, not raw Mexican chorizo.

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