2 pounds potatoes
approx. 3 cups chicken or vegetable stock
1 medium onion, diced
2 Tbs butter
1 cup corn (approx. 2 large ears fresh corn, kernels removed)
1 link smoked chorizo sausage, diced
5 - 6 ounces baby spinach
approx. 1 - 2 cups milk
salt and pepper to taste
grated cheddar cheese as needed for garnish
Peel, quarter and cut two pounds of potatoes into 3/4-inch thick slices and add those to a deep heavy bottomed soup pot and add just enough chicken or vegetable stock to cover.
While that's slowly coming up to a simmer, finely dice one medium onion, remove the corn from two large ears of corn...you're looking for about 1 cup total....and finely dice one link of smoked chorizo sausage.
Saute the onion in a large pan, in a couple of Tbs of butter to soften.
At that point, add the diced chorizo sausage and cook that along for a couple of minutes.
Then add the corn and cook that along for a couple of minutes and then add about 5 - 6 ounces of baby spinach, let that wilt down and turn the heat off.
Once you can easily insert a knife into the center of the cooked potatoes, turn the heat down a bit and use a hand blender to puree it....adding a little milk as you go to give it a nice creamy soup consistency.
Add the corn mixture, season it to taste and serve it up with some optional grated cheddar cheese on top.
Very carefully puree the potato soup in very small batches in a blender if you don't have a hand blender. Be super careful though because the hot soup will expand as it purees and you don't want it to overflow and burn you.