Creamy Chorizo Potato Soup Recipe

– Advertisement –

There’s something deeply comforting about a bowl of hot soup on a chilly day. When the wind howls outside or the rain taps gently on your windowpane, you crave something hearty, warm, and soul-soothing. This Creamy Chorizo Potato Soup is exactly that kind of dish—a cozy bowl of warmth that’s rich, smoky, spicy, and full of flavor.

– Advertisement –

Why You’ll Love This Recipe

• Hearty and filling: Potatoes and chorizo make this soup incredibly satisfying.

  – Advertisement –
  

• Easy to make: One pot, simple steps, and minimal prep.

• Customizable: Make it spicy, creamy, chunky, or smooth—whatever your heart desires.

  – Advertisement –
  

• Meal-prep friendly: Keeps well in the fridge and gets even better the next day.

• Perfect for all seasons: Great for winter comfort or fall gatherings.

Choosing the Right Chorizo

You’ll find two main types of chorizo, and the choice will influence your soup’s flavor:

• Spanish Chorizo: Dry-cured, smoky, and firm—adds bold umami and holds shape in soup. Often less spicy.

• Mexican Chorizo: Fresh and uncooked, usually spicier with vibrant red color—melts into the soup for richer flavor and a touch of heat.

For this recipe, Mexican chorizo is preferred if you want a rich, almost stew-like texture. Spanish chorizo works better if you like meat chunks in your soup.

Step-by-Step Instructions

1. Cook the Chorizo

In a large Dutch oven or heavy-bottomed soup pot, heat a splash of olive oil over medium heat. Add the chorizo, breaking it up with a wooden spoon. Cook for 6–8 minutes until it’s fully cooked, browned, and starting to crisp around the edges. If it releases too much oil, you can spoon off a bit (leave 1–2 tablespoons for flavor).

2. Sauté the Aromatics

Add the chopped onion to the pot with the chorizo. Sauté for 3–4 minutes until softened. Add the garlic, smoked paprika, and red pepper flakes (if using). Stir and cook for another minute, until fragrant.

3. Add Potatoes and Broth

Toss in the diced potatoes and stir to coat them in all those delicious oils and spices. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 15–20 minutes or until the potatoes are fork-tender.

4. Blend (Optional)

Depending on your preferred soup texture, you have three choices here:

• Chunky: Leave the soup as is.

• Partially blended: Use an immersion blender to blend about half of the soup in the pot, leaving some chunks for texture.

• Fully creamy: Blend the entire soup until smooth for a silky finish. Use an immersion blender or carefully transfer the soup in batches to a blender.

5. Add the Cream

Stir in the heavy cream. Taste and season with salt and freshly ground black pepper. Let it simmer on low heat for another 5 minutes so everything melds together.

6. Serve and Garnish

Ladle the soup into bowls and top with your favorite garnishes—parsley, a dollop of sour cream, shredded cheese, or even crispy bacon. Serve hot with crusty bread or warm tortillas on the side.

Tips and Tricks for the Best Chorizo Potato Soup

1. Don’t skip the paprika.

Even though chorizo is flavorful, smoked paprika brings that extra layer of warmth and complexity.

2. Choose the right potato.

Yukon Golds hold their shape better and give a buttery texture, while Russets break down more and make the soup creamier.

3. Blend with caution.

Hot liquids in a blender can cause pressure to build up. If blending hot soup, work in batches and leave a little space at the top of the blender, with the lid slightly ajar.

4. Balance the heat.

If your chorizo is very spicy, reduce or skip the red pepper flakes. Conversely, add more if you want it to pack a punch.

5. Add greens for extra nutrition.

Chopped kale or spinach stirred in at the end makes this soup even heartier and adds a nice pop of color.

Make It Your Own: Variations and Substitutions

• Vegetarian Version: Use soy chorizo (widely available at grocery stores), vegetable broth, and skip the bacon toppings.

• Dairy-Free: Use coconut milk or cashew cream in place of heavy cream.

• Low-Carb: Swap the potatoes for cauliflower or turnips.

• Extra Veggies: Add corn, carrots, or bell peppers along with the potatoes for more variety.

• Cheesy Twist: Stir in a handful of sharp cheddar or pepper jack cheese before serving for a melty, cheesy finish.

How to Store and Reheat

This soup is a dream when it comes to leftovers.

• Storage: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.

• Freezing: Freeze without cream for best texture. Add the cream after reheating. Store in freezer-safe containers for up to 2–3 months.

• Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens too much.

Serving Suggestions

Pair your creamy chorizo potato soup with:

• Crusty sourdough bread or garlic toast

• A fresh garden salad with vinaigrette

• Warm tortillas or grilled cheese sandwiches

• A glass of bold red wine or cold lager

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes! Brown the chorizo and aromatics first, then add everything (except cream) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cream just before serving.

Can I use sweet potatoes instead?

Absolutely. They’ll add a subtle sweetness that balances the spice nicely. Cook time may vary slightly.

Is this soup gluten-free?

Yes, as long as your chorizo and broth are certified gluten-free. Always check labels!

Final Thoughts

This Creamy Chorizo Potato Soup is one of those recipes that quickly becomes a household favorite. It’s rich without being heavy, spicy without being overpowering, and it brings together humble ingredients in a way that feels luxurious.

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Ingredients

• 1 lb (450g) chorizo, casings removed (use Spanish or Mexican depending on preference)
• 1 tbsp olive oil (optional, only if needed for sautéing)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional for extra heat)
• 1.5 lbs (about 4 medium) Yukon Gold or Russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half for lighter version)
• Salt & black pepper, to taste
• Fresh parsley or chives for garnish

Instructions

1. Brown the chorizo:
   In a large pot or Dutch oven over medium heat, cook chorizo until browned and cooked through (about 5–7 minutes). Remove with a slotted spoon and set aside. If there’s a lot of grease, drain some, leaving about 1 tbsp in the pot.
2. Sauté aromatics:
   Add onion and sauté for 3–4 minutes until soft. Add garlic, smoked paprika, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
3. Add potatoes & broth:
   Stir in the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are tender.
4. Blend (optional):
   For a creamier texture, use an immersion blender to partially blend the soup right in the pot, or transfer 1–2 cups to a blender and puree, then return to the pot. (Leave some chunks for texture.)
5. Add cream & chorizo:
   Stir in the heavy cream and the cooked chorizo. Simmer for 5 more minutes. Season with salt and pepper to taste.
6. Serve:
   Ladle into bowls, top with fresh herbs, and enjoy with crusty bread or a sprinkle of shredded cheese if desired.

Notes

Chorizo type matters:
Spanish chorizo (smoked and cured) gives a rich, smoky flavor, while Mexican chorizo (raw and spiced) adds more boldness and spice. Both work, but the soup’s flavor will shift accordingly.

Make it lighter:
Use milk or half-and-half instead of cream. Or skip dairy and blend more potatoes for thickness.

Make it vegetarian:
Replace chorizo with plant-based sausage and use vegetable broth.

– Advertisement –