Monday, December 9, 2013

Not So Ordinary Potato Soup

Every year on Christmas Eve my family has always made potato soup. So when it gets cold outside (and in Texas, it has definitely gotten cold with ice EVERYWHERE and no school for a few days) it was time to make a big pot of it in the crock pot. But I wanted to spice it up a little and add my own twist to the plain but bone warming favorite. I decided to add some peppers, onions, garlic, and chorizo sausage! The verdict? Second helpings were dished out. This is the version I was asked to make the next time we make potato soup in our house!

  •  Roughly 10 butter or red potatoes, chopped (half or all peeled)
  • 1/2 red onion, chopped
  • 2 bell peppers, chopped (your choice of color but I used red and orange)
  • 1 tbsp finely minced garlic
  • 2 cups chicken stock
  • 1 cup milk (or half & half)
  • 1 package of sausage (your choice, but I used precooked chorizo)
  • 2 Tbsp EVOO
  • Salt & Pepper
  • minced cilantro (optional for garnish)
  • shaved parmesan cheese (optional, baked for garnish)
  • Crock pot to cook it in


1. Preheat oven to 455 degrees.

2. Place chopped onions and peppers on baking sheet, drizzle EVOO and add about 1 tsp salt & 1/2 tsp of pepper, then toss. Bake for 10-12 minutes, or until onions are caramelizing. (Picture on the right shows the caramelization.)

3. Peel 1/2 or all of the potatoes (depending on if you want it to be more rustic), then chop into small pieces and place into crock pot.

4. Slice precooked sausage links in half and take the casings off. Then slice in half again and chop up into small, bite size pieces. Place in container back in fridge for later use.

5. Add onions and peppers from the oven to the crock pot, along with uncooked minced garlic.

6. Pour chicken stock and milk (or Half & Half for a little more decadence) along with a teaspoon of salt and a teaspoon of pepper to the crock pot and stir everything together.

7. Place lid on crock pot and cook on low for 5-6 hours.

8. Uncover, then either blend (if you want  smooth potato base) or smash the mixture.

9. Stir in sausage, then cook for another 30 minutes.

10. Optional: Bake small piles of parmesan on a silicone baking sheet on 425 degrees until everything bubbles, then let cool. Top with a little cilantro if you'd like.

I hope you enjoy this not so ordinary version of our new family favorite!

Bon Appetit!