Chorizo Potato Soup

I adapted this instant pot recipe. from Jennifer Robins at Predominately Paleo. She has been one of my biggest influences on social media from the beginning of my paleo journey. Her recipe calls for breakfast sausage, which I rarely can find without sugar. So to make it Whole30 compliant I've switched it up to Chorizo. It's spicy and creamy and would satisfy a cold winter up north, or as we say here in Florida, anything below 70º! 

Yield: 6

Tina Wells Health Coach: Tina Wells

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Chorizo Potato Soup

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Ingredients

• 2 tablespoons cooking fat (avocado oil, ghee, lard)
• 2 pounds Chorizo sausage links, casings removed, or bulk packed. (I like the Chorizo from the meat counter at Whole Foods)
• 1 large onion, diced
• 1 small shallot, diced
• 8 large Yukon gold potatoes, or 12 small, peeled and coarsely chopped
• 4 cups Chicken Bone Broth or Stock
• 2 cups Beef Bone Broth or Stock
• 1/2 cup coconut aminos
• Black pepper to taste
• 1 teaspoon granulated garlic
• 1/2 teaspoon sea salt (or more to taste)
• 2/3 cup coconut cream
• 1/4 cup cassava flour

Method

1. Preheat your instant pot on sauté, and add the cooking fat of your choice.
2. Add in the onion and shallot and sauté until translucent.
3. Add the sausage (I like to slice down the middle of the casing and peel it off like a banana, then drop it directly into the pot), sauteing and breaking up the meat with a wooden spoon until crumbly and no chunky bits are left.
4. Add the broth, seasonings, and potatoes, press the cancel button and secure the lid.
5. Pressure cook for 30 minutes on high pressure, then quick release the pressure valve.
6. Remove the lid once steam dissipates.
7. Use a potato masher to break up the potatoes. (It's fine to have some chunky pieces, but I rough chop the potatoes, so if you do this after they cook it is easier to eat.)
8. Mix the cassava flour and the coconut cream until combined.
9. Add it to the soup.
10. Change the Instant Pot setting to saute and stir until the soup thickens.
11. Store in quart containers, great to freeze and reheat. You can also cut this batch in half for 4 servings.

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