300g chorizo sausage, cut lengthways into 1cm slices
1 red onion, chopped
4 cloves garlic, chopped
750g potatoes, peeled and chopped
5 cups chicken stock
. Heat a large pot with 2 tablespoons olive oil over medium high heat. Add chorizo and cook until golden, about 5 min. Remove chorizo and reserve.
2. Add onion, garlic and potatoes and cook for 7 min until onion is soft. Add stock and bring to a simmer. Cook for 15-20 min, or until the potatoes are soft.
3. Use a stick blender or potato masher to slightly puree the potatoes in the soup pot, leaving some chunky pieces.
4. Return chorizo to pot and simmer for 7 min. Season with salt and pepper. Serve with crusty bread and salad. Garnish with chopped parsley.