This creamy chorizo potato soup is warm and filling! The spicy chorizo mixes perfectly with soft potatoes, making every bite comforting and delicious.
I love how quick this soup comes together—just sauté, stir, and simmer. It’s a great way to spice up a chilly day, plus it pairs well with crusty bread. Yum!
Key Ingredients & Substitutions
Chorizo: This spicy sausage adds a wonderful kick to the soup. If you prefer a milder flavor, you can substitute it with ground turkey or chicken sausage. Alternatively, for a vegetarian option, use a plant-based chorizo.
Potatoes: Yukon Gold or Russet potatoes work best for their creaminess. If you want to skip the starch, try cauliflower or sweet potatoes for a different twist.
Heavy Cream: For a lighter soup, half-and-half or whole milk can be used. If you’re dairy-free, coconut milk or a non-dairy cream is a great replacement for the creamy texture.
Chicken Broth: You can swap chicken broth with vegetable broth to make this soup vegetarian. Homemade broth will add a robust flavor, but low-sodium store-bought options also do well.
How Do You Make the Soup Nice and Creamy?
The key to achieving a creamy texture in this soup lies in the potatoes and the method of blending. First, start by cooking the potatoes until they are fork-tender. This gives them time to break down and release their starches.
- After cooking, you can use a potato masher for a rustic texture or an immersion blender to blend it smoother.
- Take care not to over-blend, which could make it too thin. Leave some chunks for that satisfying bite!
- Stir in the heavy cream at the end for richness. Warm it up gently, but avoid boiling to keep the cream from separating.
With these tips, your soup will turn out rich and creamy each time! Enjoy every warm bowl on a chilly day.
Delicious Creamy Chorizo Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 8 ounces chorizo sausage, casing removed and crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
For Creaminess:
For Flavor:
Garnish & Serving:
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prep and around 30 minutes to cook, giving you a total of 40 minutes from start to finish—perfect for a cozy lunch or dinner!
Step-by-Step Instructions:
1. Cooking the Chorizo:
In a large pot, heat the olive oil over medium heat. Add the crumbled chorizo, and cook it for about 5-7 minutes until it’s nicely browned and fragrant. Be sure to stir occasionally so it cooks evenly.
2. Sautéing the Vegetables:
Add the finely chopped onion to the pot with the chorizo. Sauté them together for about 3-4 minutes until the onion is translucent. Then, stir in the minced garlic and cook for an additional 30 seconds until it’s aromatic. If you’re using smoked paprika, sprinkle it in and mix well.
3. Adding the Potatoes and Broth:
Next, throw in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4. Creating the Creamy Texture:
Once the potatoes are soft, take a potato masher or an immersion blender and gently mash or blend part of the soup for a creamy consistency while leaving some chunks of potato for texture.
5. Stirring in the Cream:
Now, add the heavy cream to the soup. Stir it in and warm everything through gently—remember not to bring it to a boil after adding the cream. Season with salt and black pepper to your liking.
6. Serving Time!
Ladle the hot soup into bowls, sprinkle with fresh parsley for garnish, and serve it alongside crusty bread. Enjoy the warmth and flavors of this delightful soup with each spoonful!
This creamy chorizo potato soup is not just hearty; it’s also packed with flavor, making it perfect for any occasion. Dive in, and enjoy!
Can I Use a Different Type of Sausage?
Absolutely! If you prefer a milder flavor, you can substitute the chorizo with Italian sausage or turkey sausage. For a vegetarian option, feel free to use plant-based sausage alternatives.
Can I Make This Soup Spicier?
Definitely! If you love heat, consider adding a pinch of red pepper flakes or extra smoked paprika. You can also use hot chorizo instead of mild for an extra kick!
Can I Freeze Leftovers?
Yes, you can freeze the soup! Allow it to cool completely before transferring it to an airtight container. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove, adding a bit of extra cream if needed for creaminess.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pot on the stove, stirring often. You can add a splash of broth or cream to bring back its creamy texture!