Potato and Leek Soup with Chorizo

INGREDIENTS:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 brown onion, finely chopped
• 1 garlic clove, finely chopped
• 5 potatoes, diced
• 1 leek, thinly sliced
• 2 cups chicken stock
• 1 cup water
• 1 Skara smoked chorizo sausage, chopped
• 1/3 cup cream
• 1 handful fresh parsley, chopped
• Salt and pepper, to taste

METHOD:

• Heat oil and butter in a large frypan over medium heat. Add onion and garlic, fry until translucent. Add potatoes and leeks and continue fry for a further 5 minutes.
• Pour in chicken stock and water, cover and bring to a boil. Reduce to a simmer and cook for around 30 minutes or until potatoes are soft. Stir occasionally to prevent ingredients from sticking.
• Meanwhile, fry the chorizo in a small frypan over medium-high heat until browned and crispy.
• When ready, remove soup from heat and use a stick blender to blend the soup to desired consistency. Add in cream and stir through well.
• Serve hot topped with crispy chorizo and fresh parsley. Season to taste with salt and pepper.