INGREDIENTS
4 large russet potatoes, peeled and cut into cubes
1 onion, sliced
3 cloves garlic, diced
5 c veg or chicken stock
60 g chorizo, diced
Handful sage leave
2 tbs butter
Olive oil

RECIPE
Fry the diced chorizo in a little olive oil. Once crispy, remove from the heat and drain. Save the olive oil aside. Add fresh olive oil to the pan and fry a handful of sage leaves for a minute till they are crisp. Drain the leaves on a paper towel and add a little salt to them. Combine the chorizo oil and the sage oil in a little cup and set aside. Try not to eat the chorizo and sage while you cook the soup.

Add sliced onion to a pot with butter and a little oil. Add salt and garlic. Sauté for a few minutes. Add the potato cubes and cook together for 5 minutes. Add stock to come all the way up at least 3 inches above the potatoes. Cover and cook until potatoes are tender for 30 mins approx.

Ladle the mixture in a blender and blend till totally smooth. Return to pot and heat throughout. If it's too thick, thin it out with a little stock, or milk. Ladle into bowls and top each bowl with chorizo, sage, and a little bit of the reserved oil.