3stalksceleryabout a cup, chopped into small pieces
2carrotsabout a cup, chopped into small pieces
½cupflour
4cupsfully cooked chorizo sausagechopped
4 ½poundspotatoespeeled and chopped into small pieces
4cupsboiling water
3cupsmilk
¼Tspground black pepper
1tspchicken bouillon
½cupsour cream
Instructions
In a large soup pot over medium heat, fry bacon until lightly browned and cooked through. Remove excess fat but leave 1 tbsp of fat with bacon.
Add, onion, celery, and carrots and sauté for 2-3 minutes. Stir in flour and reduce temperature to low.
Next, add potatoes, chorizo, water, and milk and stir to combine. Stir in pepper and bouillon. Continue to mix occasionally as it cooks over low heat for about 30-45 minutes.
Once the potatoes are soft, add sour cream and use a potato masher to mash the potatoes a little bit (if a smoother soup is desired).