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Potato, Parsley and Thyme Soup with Chorizo

by Rachel Allen from Soup Broth Bread

There are few things more comforting on a winter evening than a bowl of hot, creamy potato soup. Rachel Allen gives her potato soup recipe a flavoursome twist with the addition of chorizo and fresh herbs.

From the book

Rachel Allen


A potato soup is so versatile and works superbly with spices, fresh herbs, pestos and drizzles. I prefer to use floury potatoes, rather than waxy, for the lightest, silkiest consistency. If reheating this soup, avoid prolonged simmering, to retain its silky texture. This soup is also delicious unblended and served chunky.

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25g butter
350g peeled and chopped potatoes
150g peeled and chopped onions
sea salt and freshly ground pepper
750ml chicken or vegetable stock
1 tbsp chopped parsley
1 tsp chopped thyme
250ml milk, or half milk and half cream
75g chorizo
1 tbsp extra virgin olive oil

Essential kit

You will need: a food processor or stick blender.


Melt the butter in a saucepan over a medium heat until it foams. Add the chopped potatoes and onions, season with salt and pepper, then stir well and cover with a butter wrapper or a piece of parchment paper. Add the pan lid and sweat over a gentle heat for 10 minutes, stirring occasionally to prevent the potatoes sticking.

Add the stock, bring to the boil, and cook until the vegetables are all tender. Add the chopped herbs and milk (or milk and cream), liquidize the soup and season to taste.

While the vegetables are cooking, peel the chorizo and cut into small dice. Pour the olive oil into a cool frying pan. Add the chorizo, then place the pan on a very low heat and gently cook for a few minutes, turning the chorizo every so often. Done over a very low heat like this, you’ll end up with beautifully cooked chorizo with the rich amber coloured oils rendered out. You want both the oils and the chorizo itself for drizzling over the soup when serving. Take off when it is crisp, reserving the rendered oil.

Reheat the soup if necessary, then pour into warm bowls and top with a few pieces of cooked chorizo, with a drizzle of the oil from the pan over the top.


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From the book: Soup Broth Bread

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