Chorizo Chowder

Directions

1. 1
   Heat the butter in a large pan and cook the onion, garlic and potatoes for 5 minutes until lightly golden.
2. 2
   Add the leek and cayenne and cook for a further 1 minute.
3. 3
   Add the stock, bring to the boil and simmer for 20 minutes until the potatoes are very soft and beginning to break up into the soup.
4. 4
   Using a potato masher, roughly mash the potatoes into the soup.
5. 5
   Stir in the chorizo and simmer gently for 5 minutes until the orange coloured oil from the chorizo rises to the surface of the soup.
6. 6
   Check the seasoning, ladle into bowls and garnish with a sprig of flat leaf parsley.
7. 7
   Serve with lots of crusty bread for mopping up.