Savory, Zesty Cream of Potato Soup

Name: Savory, Zesty Cream of Potato Soup
Total time: 80
Yield: 8
Ingredients: 4 cups peeled, cubed russet potatoes; ½ pound ground chorizo sausage; 2 tablespoons olive oil; 4 ribs celery, chopped; 1 medium onion, chopped; 1 (32 fluid ounce) container chicken broth; 1 ½ cups baby carrots, chopped; ½ teaspoon celery salt; salt and ground black pepper to taste; 2 cups heavy whipping cream; 2 tablespoons all-purpose flour

Recipe by Michelle Horne from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

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4 cups peeled, cubed russet potatoes
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½ pound ground chorizo sausage
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2 tablespoons olive oil
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4 ribs celery, chopped
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1 medium onion, chopped
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1 (32 fluid ounce) container chicken broth

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1 ½ cups baby carrots, chopped
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½ teaspoon celery salt
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salt and ground black pepper to taste
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2 cups heavy whipping cream
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2 tablespoons all-purpose flour

Instructions

Place potatoes in a bowl of cold water and set aside.
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.