Creamy Chorizo Potato Soup Recipe

Introduction

Creamy Chorizo Potato Soup is a comforting and flavorful dish that combines spicy chorizo with tender potatoes in a rich, velvety broth. Perfect for chilly days, this soup is both hearty and satisfying with a hint of smoky paprika and fresh garnishes.

Ingredients

• 1 tablespoon olive oil
• 8 ounces chorizo, diced (preferably spicy)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 medium Yukon gold potatoes, peeled and diced (about 1 pound)
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup green onions, sliced (for garnish)
• 1/2 cup shredded cheddar cheese (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced chorizo and cook for about 5-7 minutes, stirring occasionally, until it starts to brown and release its oils.
2. Step 2: Add the chopped onion to the pot and cook for 3-4 minutes until softened. Then add the minced garlic and cook for another minute, being careful not to let it burn.
3. Step 3: Stir in the diced potatoes, smoked paprika, dried thyme, and black pepper. Pour in the chicken broth and bring the mixture to a boil.
4. Step 4: Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. Step 5: Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender in batches. For a chunkier texture, blend only half and return it to the pot.
6. Step 6: Return the soup to medium heat and stir in the heavy cream and corn kernels. Cook for an additional 5-7 minutes until heated through. Taste and adjust salt as needed.
7. Step 7: Ladle the soup into bowls and garnish with sliced green onions, shredded cheddar cheese, and chopped fresh parsley before serving.

Tips & Variations

• For a milder soup, use a sweet chorizo or reduce the amount of chorizo used.
• Add a pinch of cayenne pepper for extra heat if desired.
• Swap Yukon gold potatoes for red potatoes or russets if preferred.
• Use vegetable broth instead of chicken broth to make the soup vegetarian-friendly, and substitute chorizo with smoked paprika-spiced mushrooms.
• Serve with crusty bread for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or water to loosen the consistency after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use spicy or mild chorizo?

Yes, choose spicy chorizo for a bolder flavor or mild chorizo if you prefer less heat. Adjust other seasonings accordingly.

Can I prepare this soup ahead of time?

Absolutely. You can cook the soup up to 2 days in advance. Just reheat it gently and add any garnishes fresh before serving.

Creamy Chorizo Potato Soup Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

This Creamy Chorizo Potato Soup is a comforting and flavorful dish combining spicy chorizo, tender Yukon gold potatoes, and a rich creamy broth. Enhanced with smoky paprika and fresh herbs, it makes for a perfect hearty meal, garnished with cheddar cheese, green onions, and parsley for an extra burst of taste.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 8 ounces chorizo, diced (preferably spicy)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 medium Yukon gold potatoes, peeled and diced (about 1 pound)
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• 1 cup corn kernels (fresh or frozen)

Garnishes

• 1/2 cup green onions, sliced
• 1/2 cup shredded cheddar cheese
• Fresh parsley, chopped

Instructions

1. Cook the Chorizo: In a large pot, heat the olive oil over medium heat. Add the diced chorizo and cook for about 5-7 minutes, or until it starts to brown and releases its oils. Stir occasionally to ensure even cooking and prevent sticking.
2. Sauté Vegetables: Add the chopped onion to the pot with the chorizo and cook for an additional 3-4 minutes until the onion is softened and translucent. Then add the minced garlic and cook for another minute, being careful not to let it burn to preserve its flavor.
3. Add Potatoes and Broth: Stir in the diced Yukon gold potatoes along with smoked paprika, dried thyme, and black pepper. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Blend the Soup: After the potatoes are cooked, use an immersion blender directly in the pot to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and return the blended and unblended portions to the pot. Alternatively, carefully transfer in batches to a blender and blend.
5. Stir in Cream and Corn: Return the blended soup to medium heat. Stir in the heavy cream and corn kernels, cooking for an additional 5-7 minutes until the soup is heated through completely. Taste and adjust seasoning by adding salt to your preference.
6. Serve: Ladle the soup into bowls and garnish generously with sliced green onions, shredded cheddar cheese, and freshly chopped parsley for bright, fresh flavor and color contrast before serving.

Notes

• For a spicier soup, use a hot variety of chorizo or add a pinch of red chili flakes during cooking.
• If dairy is a concern, substitute the heavy cream with coconut milk for a dairy-free option.
• Use an immersion blender carefully to avoid splattering hot soup.
• Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Adding corn last keeps it tender but with a slight crunch; omit if you prefer a smoother texture.

Keywords: Chorizo soup, creamy potato soup, spicy chorizo recipe, easy soup recipe, comfort food, smoky paprika soup, cheesy potato soup