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Caldo Verde
Potato Chorizo Soup
| By : |
This is my basic potato soup recipe, which I make all the time in my Instant Pot because it takes no time and it's delicious. Sometimes I make leek and potato soup and puree it, sometimes I add some greens or a bit of corn if it's handy, sometimes I make it spicy and other times I add some sharp cheddar after it has finished cooking under pressure. Everyone needs a few recipes that are so simple a child could make them but that are adaptable enough to let you get a bit creative.
You can't say much more than that right?
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
6 servings
|
Ingredients
- 1/4 cup butter
- 2 large leeks cleaned and sliced, white parts only
- 2 cloves garlic chopped
- 2 large russet potatoes peeled and cut into
2 inch cubes - 1 large sweet potato peeled and cut into
2 inch cubes - 2 cooked chorizo sausage sliced into coins OR raw, casings removed
- 5 cups chicken stock or vegetable stock
- juice from one lime
- handful of chopped cilantro
- Salt and pepper
Ingredients
|
Instructions
- Hit sauté button and when it's hot, melt the butter in your pressure cooker pot and sauté the leeks and garlic until they soften down, stirring often.
- If using raw sausage, you have removed the casing and you will throw the raw sausage meat into the pressure cooker, breaking it up with a wooden spoon and fry it until it is cooked.
- If you are using cooked, sliced sausage, throw it in and cook it with the leeks for one minute before proceeding.
- Add in the potatoes, sweet potato and stir well before adding the stock.
- Close the lid, make sure the vent is sealed and program for 6 minutes on High Pressure. You can do a quick release if you like or leave it to release on it's own - with soup like this it doesn't really matter.
- Once the pressure is released and you open the lid, throw in the cilantro and add the lime juice.
- Taste and adjust salt if needed, give it a few grinds of black pepper and serve.
Carole’s passions for food and her family–although not necessarily in that order–are legendary. From her love of blogging on The Yum Yum Factor, showcasing delicious and unique ethnic and everyday recipes to reviewing local restaurants and other exciting edible happenings in Toronto, teaching cooking classes and doing recipe development for brands, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as pulling from the daily ups and downs of her life for humour. For the last two years, she has been teaching popular Instant Pot workshops all over Toronto and has devoted a large chunk of her time to developing pressure cooker recipes.Her newest adventure is her role as Chef at The Kingston Social House in Toronto!
When she’s not busy creating magic in the kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup
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Nice flavour. Mine was a little orange due to the chorizo.
How do you adapt for a Mini – 3qt – instant pot?
Hi Rick,
Our app allows you to half recipes when using a 3 Quart model.
Tried this the other evening for supper, it was a hit with everyone. Next time, I think I’m going to crisp up the chorizo beforehand, then make the soup as called for, and puree it afterwards, then add the chorizo per serving! Even my picky 5 year old (who hates sweet potatoes) loved this!!
My family LOVES this soup. Extremely easy to make and comes out perfect every time! So delicious!
This recipe is so flavorful, delicious and easy. Thank you Carole!