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Creamy Chorizo Potato Soup

Creamy chorizo potato soup with smoky paprika, tender Yukon gold potatoes, and a rich heavy-cream finish. Browned chorizo and vegetables are simmered in chicken broth, then partially mashed for a thick, spoonable texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

Mexican or Spanish chorizo
  • 12 oz chorizo Sliced or crumbled
  • Salt and pepper For tasting; included for seasoning in instructions
Potatoes and aromatics
  • 3 lb Yukon gold potatoes Peeled and cubed
  • 1 onion Diced
  • 4 garlic Minced
  • 1 red bell pepper Diced
  • 4 cup chicken broth
Seasonings and cream
  • 1.5 cup heavy cream
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • Fresh parsley For serving
  • sour cream For serving

Equipment

  • 1 Dutch oven

Method
 

Brown and render the chorizo
  1. Cook the chorizo in a large pot over medium heat until browned and fat is rendered, about 8-10 minutes, then remove and set aside.
Sauté the vegetables
  1. Sauté the onion and bell pepper in the chorizo fat over medium heat for 4-5 minutes, until softened, then add the garlic and cook 1 minute.
Bloom the spices
  1. Stir in the smoked paprika, cumin, and cayenne and cook for 1 minute to bloom the spices, with a brief fragrant cue.
Simmer the potatoes
  1. Add the chicken broth and potatoes, bring to a steady simmer, and simmer for 20 minutes until the potatoes are tender.
Mash for creaminess
  1. Mash some of the potatoes in the pot until partly thickened, then stir in the heavy cream for a smoother, creamy base.
Finish and season
  1. Return the chorizo to the pot and simmer for 5 minutes to warm through and blend the flavors.
Serve
  1. Season with salt and pepper to taste, then serve hot topped with sour cream and fresh parsley.

Notes

Pro tip: partially mash the potatoes right after simmering so you keep some chunks while thickening the soup. Refrigerate leftovers in an airtight container up to 3 days; freeze up to 2 months (best thawed overnight in the fridge and reheated gently). For a lighter option, use half-and-half instead of heavy cream, knowing the soup will be slightly less rich.