Hatfield® Chorizo Sausage & Potato Soup
Chorizo Sausage and Potato Soup is a hearty and delicious cream-based soup that's ready in 15 minutes using your pressure cooker!
Servings 6 servings
Calories 557cal
Equipment
- pressure cooker
Ingredients
- 16 oz Hatfield® Recipe Essentials Chorizo Ground Sausage
- 1 tbsp extra virgin olive oil
- 1/2 cup onions, chopped
- 8 oz heavy cream
- 3 cups red skin baby potatoes, cut in half
- 4 cups chicken stock
- 1 tsp thyme (dried or fresh)
- 1/4 tsp garlic powder
- black pepper to taste
- 1 cup shredded Colby/Jack cheese
Instructions
- First, set pressure cooker to saute function for 12 minutes (includes warming up time.) Add onions and oil after first 3 minutes (warming up time.) Cook for 1 minute.
- Next, add Hatfield® Recipe Essentials Chorizo Ground Sausage broken into small pieces. Brown for 5 minutes (still using saute function.) Drain fat in a colander.
- Then, add remaining ingredients, except cheese, and ensure ingredients are covered with liquid. Also make sure your pressure cooker is not filled past the 2/3 capacity line. Put lid on and turn valve to sealing and set to pressure cook on high for 5 minutes.
- Next, allow pressure cooker to naturally release for 5 min. When pressure valve falls, carefully open pressure cooker lid. Stir contents.
- Serve bowls of soup topped with shredded Colby/Jack cheese.
Notes
NOTE: Nutrition information is an estimate and may vary.
Storage:
Allow leftovers to cool and refrigerate for up to 4 days.Nutrition
Sodium: 864mg | Calcium: 194mg | Vitamin C: 6mg | Vitamin A: 847IU | Sugar: 4g | Fiber: 1g | Potassium: 602mg | Cholesterol: 132mg | Calories: 557cal | Saturated Fat: 21g | Fat: 45g | Protein: 22g | Carbohydrates: 15g | Iron: 2mg