Skip to content

Potato Soup with Bison Chorizo

November 26, 2010

It snowed in Omaha a couple of weekends ago. It melted off the next day, but it was still the first snow.

And with the first snow comes other firsts, such as having to turn on the heat and make a pot of hearty soup.

With a trip to Italy coming up and the need to empty out the fridge before the trip, I decided to put my potatoes, celery, onion, milk and bison chorizo to work making potato soup with slices of bison chorizo.

Potato Soup with a healthy topping bison chorizo

Now, you know how a bowl of potato soup has that slightly earthy, peppery smell? Or is that just how my potato soup smells? I’m not sure. However your soup smells, that earthy, peppery scent is exactly how my potatoes smelled before I’d even made them into soup, which gave me good hope that the soup itself would be just right. Now if only I could remember which variety of potatoes I used. I’m sure I’ll recognize them when I’m next in the store.

The addition of bison chorizo was a nice twist that gave the soup a spike of taste and a touch of heat without overwhelming the potato flavor itself.

And of course you can’t have potato soup without cornbread muffins.

Potato Soup (a not so exact recipe)

Peel and cube some potatoes.

Toss ’em into a pot and cover them with about an inch or two of water.

Set it on the stove and bring it to a boil.

While waiting for the water to boil, dice an onion and two or three stalks of celery. Toss ’em into the pot, too. Even if the water isn’t boiling yet. Season with salt and pepper.

If you’re using bison chorizo (or ham or whathaveyou), slice it into bite size pieces and toss it into the pot when there’s about 30 minutes left (or whenever, really).

Let the potatoes boil for a while. Maybe an hour or so in total. The potaotes should be breaking down and past the stage of mushiness for mashed potatoes. If you need to help the potatoes along to becoming soup, smoosh ’em with the spoon.

If necessary, add more water to the soup to keep it at your preferred consistency.

Right before serving, add a stick of butter and some milk. Stir until the butter is melted.

Serve with cornbread slathered in butter.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: