Creamy potato soup with chorizo

A simple potato soup is one of the most versatile there is , working superbly with spices, fresh herbs, croutons, drizzles or pestos. I love to use a floury potato, rather than one that’s very waxy, for the best light and silky consistency.

When reheating this soup, avoid prolonged simmering, for the best silkiest texture.

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

Add the stock, bring to the boil and continue cooking until the vegetables are all tender if they’re not already. Add the chopped herbs, the milk, or milk and cream, then liquidise the soup and season to taste. The soup can be served straight away or it can be reheated.

While the vegetables are cooking, peel the chorizo and cut it into small dice. Pour the olive oil into a frying pan that’s still at room temperature. Scatter over the diced chorizo and then place the pan on a very low heat and gently cook the chorizo for a few minutes, tossing it every so often to turn the chorizo. If it cooks over a very low heat like this, then 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 nice and crisp, reserving the rendered oil.

To serve, pour a ladelful of the hot soup into a warm bowl , and top with a few pieces of cooked chorizo and a drizzle of the oil from the pan over the top.