Save A rich, hearty soup featuring spicy chorizo, tender potatoes, and a velvety cream base—perfect for warming up on chilly days.
I first served this creamy chorizo potato soup to my family on a cold evening and it was an instant hit, warming us up and bringing everyone to the table.
Ingredients
- Chorizo sausage: 200 g (7 oz), sliced
- Potatoes: 600 g (1.3 lbs), peeled and diced
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, diced
- Celery stalks: 2, diced
- Heavy cream: 200 ml (3/4 cup + 2 tbsp)
- Chicken or vegetable broth: 1 liter (4 cups), low sodium
- Olive oil: 2 tbsp
- Smoked paprika: 1 tsp
- Dried thyme: 1/2 tsp
- 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 3 4 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 4 5 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 15 20 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 2 3 minutes. Do not boil.
- Step 7:
- Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.
Save This soup has become a family favorite, often enjoyed together on chilly nights, creating warm memories around the dinner table.
Tips for Best Results
Make sure to not overblend the potatoes to keep a good texture in the soup. Using fresh ingredients enhances the overall flavor significantly.
Variations
You can swap potatoes for sweet potatoes for a slightly different flavor profile and add a smoky chipotle pepper for extra heat.
Serving Suggestions
Serve with crusty bread and a chilled Spanish white wine for a complete and satisfying meal.
Save This creamy chorizo potato soup is the perfect blend of spicy and comforting, ready to brighten any cold day.
Recipe Help & Answers
- → What type of chorizo is best for this soup?
Spicy Spanish-style chorizo works best to impart rich smoky flavors. Avoid cured types that require no cooking.
- → Can I make this soup dairy-free?
Yes, substitute heavy cream with coconut cream and choose plant-based chorizo for a dairy-free option.
- → How do I achieve the creamy texture while keeping potato chunks?
Partially mash the potatoes using a masher or immersion blender, leaving some chunks intact for texture.
- → What sides pair well with this dish?
Crusty bread and a chilled Spanish white wine complement the rich, creamy flavors beautifully.
- → How can I add extra richness to the soup?
Sprinkle shredded cheese just before serving for an indulgent, extra creamy touch.