Soup season is right around the corner! When the weather cools down, there's nothing like a big bowl or mug of soup to warm you up. Now's the time to pull out your stock pot and all your favorite soup recipes. This creamy chorizo and sweet potato number should definitely be on your must-make list for fall.
You have two options when it comes to cooking the peeled, cubed sweet potatoes for this recipe: in the microwave or oven. If you're short on time and need to get dinner on the table quickly, the microwave is your best bet. If you don't own a microwave or would rather go the roasting route, just know that it will add 10 minutes to the overall cook time.
The author also cooks some pasta on the side and adds it to her soup, which you can absolutely do, but feel free to skip it if you're looking to streamline the cooking process. The soup will be slightly less bulky, but the sweet potatoes still provide plenty of starch.
With chorizo, butter, shallot, garlic, chicken stock, milk, and whipping cream, this is definitely not the lightest soup, but it is certainly a delicious one. Rich and flavorful, it's the perfect recipe to help you refuel after a brisk fall hike or day spent apple picking.
→ Get the Recipe: Chorizo Sweet Potato Soup from The Almond Eater