Ingredients

• 1kg Washed Potatoes
• 1 Leek
• ½ Fennel
• 3 Garlic Cloves
• 200g Chorizo
• 1L Chicken Stock
• ¼ Cup Pepitas
• 200ml Sour Cream
• Salt and Pepper
• Olive Oil
• Sherry Vinegar

Method

1. Peel and cut the potatoes into 3cm pieces, then place in a bowl and cover with water.
   
   
2. Cut one chorizo into a small dice and the slice the other chorizo into thin disks.
   
   
3. Dice the leek and onion.  Finely slice the garlic.  Set all aside.
   
   
4. In a large pot over high heat, drizzle olive oil and add the chorizo disks.  Cook for 3 minutes, turning occasionally, until golden brown.  Set aside for later.
   
   
5. In the same pot, add the diced chorizo and sauté for approximately 3 minutes.  Add the leek and sauté for 3 minutes.  Add the garlic and fennel and sauté for a further 5 minutes.
   
   
6. Drain the potatoes and add to the pot.  Add the stock and bring to a boil.  Season with salt and pepper.  Turn down heat to medium and cook for approximately 30 minutes until potatoes are soft, stirring occasionally.
   
   
7. Turn off the heat and use a stock blender to blitz the mixture until smooth.  Add the sour cream and mix until well combined.
   
   
8. Serve the soup hot, topped with chorizo slices, pepitas, and a drizzle of olive oil.  Add a splash of sherry vinegar if desired.  Enjoy!