Save A rich, hearty soup featuring spicy chorizo, tender potatoes, and a velvety cream base perfect for warming up on chilly days.
This creamy chorizo potato soup is one of my favorite comfort foods to make on cold evenings. It fills the kitchen with amazing aromas and satisfies the whole family.
Ingredients
- Meats: 200 g (7 oz) chorizo sausage, sliced
- Vegetables: 600 g (1.3 lbs) potatoes, peeled and diced, 1 medium onion, finely chopped, 2 cloves garlic, minced, 1 medium carrot, diced, 2 celery stalks, diced
- Dairy: 200 ml (3/4 cup + 2 tbsp) heavy cream
- Liquids & Pantry: 1 liter (4 cups) chicken or vegetable broth, low sodium, 2 tbsp olive oil
- Spices & Seasonings: 1 tsp smoked paprika, 1/2 tsp dried thyme, Salt and freshly ground black pepper, to taste, Fresh parsley, chopped, for garnish
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add chorizo slices and cook for 34 minutes, stirring occasionally, until browned and fragrant. Remove chorizo with a slotted spoon and set aside, leaving the oil in the pot.
- Step 2:
- Add onion, carrot, and celery to the pot. Sauté for 45 minutes until softened.
- Step 3:
- Stir in the garlic, smoked paprika, and thyme cook for 1 minute until aromatic.
- Step 4:
- Add diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 1520 minutes, or until potatoes are tender.
- Step 5:
- Return the chorizo to the pot. Using a potato masher or immersion blender, partially mash the potatoes in the soup to your desired consistency (leave some chunks for texture).
- Step 6:
- Stir in the heavy cream and heat gently for 23 minutes. Do not boil.
- Step 7:
- Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.
Save Sharing this soup with family created many warm memories and has become a staple on our chilly evenings.
Required Tools
Large pot, Slotted spoon, Potato masher or immersion blender, Chefs knife, Cutting board
Allergen Information
Contains dairy (cream), contains pork (chorizo). Always check chorizo and broth labels for gluten or other allergens.
Nutritional Information
Calories: 480, Total Fat: 32 g, Carbohydrates: 32 g, Protein: 15 g per serving.
Save This soup is perfect for meal prep and freezes beautifully, making weeknight dinners easy and delicious.
Recipe FAQs
- → What type of chorizo works best?
Use a cured Spanish chorizo for its smoky, spicy flavor. Fresh or Mexican varieties may alter taste and texture.
- → Can I make this soup dairy-free?
Yes, substitute heavy cream with coconut cream and opt for plant-based chorizo to keep the richness without dairy.
- → Should potatoes be fully mashed?
Partially mashing leaves a pleasant texture with soft chunks, enhancing the heartiness of the dish.
- → Which broth is recommended?
Low-sodium chicken or vegetable broth works well, allowing the chorizo and spices to shine through.
- → How to store leftovers?
Keep refrigerated in an airtight container for up to 3 days. Reheat gently to preserve creaminess.