Creamy Chorizo and Brussels Sprouts Soup

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  8 oz Chorizo, Pork
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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  1 lbs Brussels Sprouts
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  4 cup Low Sodium Chicken Broth
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  2 cup Potato, Yukon Gold
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  1 tsp Paprika, Ground
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  0.5 tsp 1/2 tsp. sea salt
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  0.3 tsp 1/4 tsp. black pepper
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  6 oz Evaporated Milk, Canned

Instructions

1. 1Crumble the chorizo into a large stockpot and cook over medium-high heat for 3–5 minutes, stirring occasionally, until browned and cooked through with no pink remaining. Remove with a slotted spoon and set aside, leaving 2 tablespoons of chorizo grease in the pot and discarding the excess.
2. 2Add the diced onion to the stockpot and sauté in the chorizo grease over medium-high heat for 5 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and Brussels sprouts, and cook for 3 minutes more over medium-high heat, stirring occasionally, until the Brussels sprouts begin to brown at the edges.
3. 3Pour in the chicken broth, add the diced potato and paprika, and stir to combine. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 10–15 minutes until the potatoes are fork-tender.
4. 4If desired, use an immersion blender to purée the soup to your preferred consistency, or leave chunky—blend in 30-second pulses until desired texture is reached.
5. 5Stir the evaporated milk and cooked chorizo back into the soup, reserving ¼ cup chorizo for garnish if desired. Simmer uncovered over medium-low heat for 2 minutes to warm through. Taste and season with additional salt and pepper as needed.
6. 6Divide the soup evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating, or cool slightly, seal, and refrigerate immediately for meal prep storage.