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Creamy Chorizo Potato Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/creamy-chorizo-potato-soup-recipe/