From potato skins to twice-baked potatoes to potatoes au gratin, there are plenty of ways to enjoy the glorious combination of cheese and potatoes. When the weather is cold, however, you can't beat a steaming hot bowl of potato and cheddar chowder. It's thick, it's creamy, and it's comforting. The best thing about this version is the small surprising bites of spicy chorizo. Although the recipe doesn't call for it, I recommend serving the soup with sliced toasted sourdough; crostini on the side provide an element of crunch that's perfect for dipping in the satisfying soup. Pair with a glass of sparkling Rosé and you're in for a decadent dinner! Check out the recipe now.
1 Spanish-style chorizo sausage Serves 6-8.
2 tablespoons olive oil
1 yellow onion, minced
1 carrot, peeled and minced
3 garlic cloves, minced
1 teaspoon pimenton picante (hot Spanish paprika)
3 pounds potatoes, scrubbed, peeled and thinly sliced
4 cups chicken stock
1 cup heavy cream
12 ounces aged cheddar cheese, grated
Black pepper in a mill
8 to 10 fresh sage leaves, minced
Whole sage leaves, for garnish
1 Spanish-style chorizo sausage