Potato, Leek and Chorizo Soup

Method

1. Add the olive oil to the medium heat frying pan and fry the finely chopped chorizo for 4 to 5 mins. Stir well until golden.
2. Using a slotted spoon take ½ of the chorizo out and save for the soup later.
3. Add the butter and when melted add the stuffing mix and lemon zest. Cook for 4 mins until the stuffing mix is browning. Add the parsley and mix through. Remove from the pan and save this mixture for the topping.
4. Add the other olive oil to the pan. Add the chopped leeks. Cover and cook for 10 mins over a lower heat. Add the potatoes, stock and salt and pepper.
5. Cover and simmer for 15 minutes or until the potatoes are soft.
6. Remove from the heat and puree with a stick blender until smooth. Stir in milk and season to taste.
7. Lower the heat and add the chorizo to the soup, stirring through.
8. Serve the soup in bowls with the crumbs sprinkled on top.
9. VARIATIONS: Use any of your favourite herbs and use breadcrumbs if you don’t have stuffing mix.