Get ready to warm your soul with this utterly delicious Creamy Chorizo Potato Soup Recipe. It’s a rich, comforting bowl of velvety potatoes swirled with smoky, spicy chorizo and a splash of cream that makes every spoonful a celebration of flavor. Whether you’re cooking for a cozy night in or impressing guests, this soup is like a big, flavorful hug that’s simple to make but packed with all the best ingredients. Trust me, once you try this recipe, it’ll quickly become your go-to for chilly days!
Ingredients You’ll Need
Though the ingredient list might look short and sweet, each component plays a crucial role in building the comforting layers of flavor, texture, and color in this soup. From the spicy chorizo that carries the soul of the dish to the creamy potatoes that create that dreamy texture, every single ingredient is essential.
- Chorizo sausage (1 pound/450g): The star protein that brings smoky, spicy depth and a wonderful meaty texture.
- Olive oil (1 tablespoon): Helps brown the chorizo and soften onions, adding smooth richness.
- Onion (1 medium, finely chopped): Gives a sweet undertone and builds the soup’s aromatic base.
- Garlic (3 cloves, minced): Adds a fragrant punch that enhances every bite.
- Potatoes (2 pounds/900g, peeled and diced): Provide the creamy body and heartiness your spoon loves.
- Chicken broth (4 cups/1 liter): Boosts flavor while keeping the soup light and comforting.
- Heavy cream (1 cup/240ml): Makes the soup irresistibly silky and indulgent.
- Smoked paprika (1 teaspoon): Adds a subtle smoky warmth that complements the chorizo perfectly.
- Salt and pepper (to taste): Essential seasonings to balance and elevate flavors.
- Fresh parsley (3 tablespoons, chopped): A bright, herbal garnish that freshens every bowl.
- Shredded cheddar cheese (1 cup/100g, optional): For a melty, cheesy finish that ups the comfort factor.
How to Make Creamy Chorizo Potato Soup Recipe
Step 1: Brown the Chorizo
Start by heating olive oil in a large pot over medium heat. Add the chorizo sausage, removing the casing first, and cook it until it is nicely browned. Use a spoon to break the meat up as it cooks and releases its flavorful oils. Once perfectly browned, scoop the chorizo out and set it aside to keep its rich texture for later.
Step 2: Sauté the Aromatics
In the same pot, toss in the finely chopped onion. Cook until it becomes translucent and tender, about 5 minutes. This step builds a sweet, fragrant base for the soup. Then, stir in the minced garlic and let it cook for one minute more – just enough time to bloom those garlicky flavors without burning.
Step 3: Add the Potatoes
Dump in your diced potatoes and stir everything together. The potatoes start soaking in all those aromatic flavors while preparing for the broth that will transform them into soup magic.
Step 4: Simmer with the Broth
Pour the chicken broth into the pot and bring everything to a boil. Once the pot is boiling, lower the heat, cover, and let it simmer gently for 15 to 20 minutes until the potatoes are tender and ready to be blended into their creamy glory.
Step 5: Puree the Soup
Grab your immersion blender to puree the soup right in the pot until it’s silky smooth. If you prefer, carefully transfer the soup in batches to a countertop blender, then pour it back to the pot. This step transforms the hearty potatoes into a luscious, creamy base.
Step 6: Bring It All Together
Stir in the cooked chorizo, heavy cream, and smoked paprika. Add salt and pepper to taste, then let the soup simmer for an extra five minutes so the flavors can mingle and deepen beautifully.
Step 7: Add Cheese (Optional)
If you’re in the mood for extra indulgence, sprinkle in shredded cheddar cheese just before serving. Stir it gently until melted and smooth, turning your soup into a cheesy dream.
Step 8: Garnish and Serve
Finish with a generous handful of fresh chopped parsley sprinkled on top. This bright burst of green adds freshness, color, and that irresistible homemade look everyone adores.
How to Serve Creamy Chorizo Potato Soup Recipe
Garnishes
Fresh parsley is a classic touch, but you can also experiment with a dollop of sour cream for tang, crispy bacon bits for crunch, or even sliced green onions to add an extra fresh bite. These garnishes add varying textures and flavors that elevate each spoonful of your creamy chorizo potato soup recipe.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic rolls that help mop up every last velvety drop. A crisp green salad lightly dressed with lemon vinaigrette balances out the richness and adds a refreshing contrast.
Creative Ways to Present
Serve the soup in rustic bread bowls for a charming presentation that’s as delicious as it is fun. For dinner parties, consider layering the soup in clear glasses topped with chorizo crumbles and cheddar for a stylish appetizer that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover creamy chorizo potato soup recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Just be sure to cool it completely before storing to maintain freshness and flavor.
Freezing
You can freeze this soup in portioned containers for up to 2 months, making it a perfect meal prep option. When freezing, skip adding the cheese or fresh herbs until you’re ready to reheat and serve.
Reheating
Reheat gently over medium-low heat on the stove, stirring frequently to prevent sticking. If the soup thickens too much, simply whisk in a splash of broth or cream to bring back that signature creamy texture.
FAQs
Can I substitute the chorizo with another sausage?
Absolutely! While chorizo gives the soup its signature smoky and spicy flair, you can use spicy Italian sausage or Andouille sausage for a different but equally delicious twist.
Is it possible to make this soup vegetarian?
Yes, you can skip the chorizo and use vegetable broth instead of chicken broth. Add smoked paprika and smoked salt to replicate the smoky depth the chorizo provides.
How do I make the soup less spicy?
If you prefer a milder soup, choose a mild chorizo or reduce the amount used. You can also add extra cream or potatoes to mellow out the spice level.
What type of potatoes work best?
Starchy potatoes like Russets are perfect for this recipe because they break down nicely and create a naturally creamy texture. Yukon Golds also work well for a slightly richer flavor and smoother consistency.
Can I use low-fat cream or milk instead of heavy cream?
Using low-fat cream or whole milk can work, but keep in mind the soup will be less rich and creamy. To compensate, you might want to add a small amount of butter or reduce the broth slightly to maintain that luscious texture.
Final Thoughts
You really can’t go wrong with this Creamy Chorizo Potato Soup Recipe. It’s the kind of dish that fills your kitchen with the most inviting aromas and your heart with cozy comfort. I love how quick and unfussy it is to make, yet it feels so special every time. Give it a try, and I promise you’ll have a new favorite soup that’s perfect anytime you want something warm, satisfying, and boldly flavorful.
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Creamy Chorizo Potato Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 40m
- Total Time: 0h 55m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Description
This Creamy Chorizo Potato Soup is a hearty and flavorful dish featuring spicy chorizo sausage, tender potatoes, and a smooth, creamy broth enriched with heavy cream and smoked paprika. Perfect for cozy dinners, this comforting soup blends savory and smoky notes, garnished with fresh parsley and optional melted cheddar for an extra indulgent touch.
Ingredients
Meat and Oil
- 1 pound (450g) chorizo sausage, casings removed
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 pounds (900g) potatoes, peeled and diced
- 3 tablespoons fresh parsley, chopped
Liquids and Dairy
- 4 cups (1 liter) chicken broth
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded cheddar cheese (optional)
Spices and Seasonings
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Cook the chorizo: Heat the olive oil in a large pot over medium heat. Add the chorizo sausage, breaking it up with a spoon, and cook until browned. Remove the cooked chorizo with a slotted spoon and set aside.
- Sauté onion and garlic: In the same pot, add the finely chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add potatoes: Add the diced potatoes to the pot, stirring to combine with the onions and garlic.
- Simmer the soup: Pour in the chicken broth and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes or until the potatoes are tender.
- Puree the soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender, then return to the pot.
- Add chorizo and cream: Stir in the cooked chorizo, heavy cream, and smoked paprika. Season with salt and pepper to taste. Simmer for 5 more minutes to blend the flavors.
- Add cheese (optional): If desired, stir in shredded cheddar cheese just before serving until melted and smooth.
- Garnish and serve: Garnish with chopped fresh parsley before serving to add a pop of color and freshness.
Notes
- For a vegetarian version, substitute chorizo with smoked paprika and extra vegetables or a plant-based sausage.
- Using an immersion blender makes pureeing easier and safer; if using a countertop blender, let the soup cool slightly before blending.
- Add a pinch of cayenne pepper if you like extra heat.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- To make it gluten-free, ensure your chicken broth is gluten-free certified.
