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

Scale

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

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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.