Spicy Peruvian Potato Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium sweet red pepper, cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 carton (32 ounces) chicken stock
• 2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 can (4 ounces) chopped green chiles
• 1/2 cup minced fresh cilantro, divided
• 1/2 to 1 serrano pepper, seeded and finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 fully cooked Spanish chorizo link (3 ounces), chopped
• Optional toppings: Sour cream and cubed avocado

1. In a large skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to a 4- or 5-qt. slow cooker. Add the chicken stock, potatoes, chiles, 1/4 cup cilantro, serrano pepper and seasonings. Cook, covered, on low until potatoes are tender, 4-6 hours.
2. Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to slow cooker. Stir in chorizo and remaining 1/4 cup cilantro; heat through. If desired, serve with sour cream and avocado.

olive oil, onion, sweet red pepper, garlic, chicken, potatoes, green chiles, fresh cilantro, serrano pepper, ground cumin, oregano, salt, pepper, chorizo, toppings

Taken from www.tasteofhome.com/recipes/spicy-peruvian-potato-soup/ (may not work)