Chorizo and Potato Soup

3 large potatoes, chopped
3 chorizo sausages, skinned and chopped
1 medium onion, chopped
4 cloves garlic, sliced
1 red chili, seeded and sliced
2 tablespoons olive oil
4 cups chicken stock
1 tablespoon corn starch
2 tablespoons water
2 bay leaves
2 tablespoons paprika
2 tablespoons fresh basil, torn

1. Heat olive oil in a heavy bottomed pot over medium-high heat and add onions, chili pepper and garlic, sautéing until tender.
2. Add the potatoes, sausage, bay leaves, paprika and chicken stock and bring to a boil.
3. Reduce heat to a simmer and cook until potatoes are tender and sausage is cooked, about 30 minutes.
4. Refrigerate soup and scoop off excess fat if desired. Otherwise, mix water and corn starch together and mix into broth. Reheat and serve with fresh basil.

Makes 6 servings