Creamy Chorizo Potato Soup Recipe

Introduction

This creamy chorizo potato soup is a comforting and flavorful dish perfect for chilly days. With spicy chorizo, tender potatoes, and a rich, velvety texture, it’s sure to satisfy your cravings in a bowl.

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 5-7 minutes, stirring occasionally, until it browns and releases its oils.
2. Step 2: Add the chopped onion and cook for 3-4 minutes until softened. Then stir in the minced garlic and cook for another minute, taking care not to burn it.
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 heat to a simmer and cook for 15-20 minutes 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 it to a blender in batches. For a chunkier texture, blend half the soup and return it to the pot.
6. Step 6: Return the soup to medium heat, stir in the heavy cream and corn, and cook for 5-7 minutes until heated through.
7. Step 7: Taste and adjust seasoning with salt if needed. Serve hot, garnished with green onions, shredded cheddar cheese, and fresh parsley.

Tips & Variations

• For a milder flavor, use mild chorizo or substitute with smoked sausage.
• Use sweet potatoes in place of Yukon gold potatoes for a different twist.
• Add a pinch of cayenne pepper if you enjoy extra heat.
• Swap chicken broth for vegetable broth to make it meat-free (omit chorizo in that case).

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and reheated before serving. The flavors actually develop more with time.

Can I freeze creamy chorizo potato soup?

While you can freeze this soup, the texture of the potatoes and cream may change slightly upon thawing. It’s best to freeze before adding the cream and add it fresh when reheating.

Creamy Chorizo Potato Soup Recipe

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★★★★★

4.7 from 95 reviews

This Creamy Chorizo Potato Soup combines spicy chorizo with tender Yukon gold potatoes in a rich, smoky broth enhanced by smoked paprika and thyme. Blended to a smooth or slightly chunky texture and finished with sweet corn and creamy heavy cream, this comforting soup is perfect for a hearty meal. Garnished with green onions, cheddar cheese, and fresh parsley, it offers layers of flavor and satisfying warmth.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Soup Base

• 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 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste

Additions

• 1 cup corn kernels (fresh or frozen)
• 1 cup heavy cream

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 release its oils. Stir occasionally to ensure even cooking and to prevent sticking.
2. Sauté Vegetables: Add the finely chopped onion to the pot and cook for an additional 3-4 minutes until softened and translucent. Then, add the minced garlic and sauté for another minute, ensuring it doesn’t burn and becomes fragrant.
3. Add Potatoes and Broth: Stir in the diced Yukon gold potatoes along with smoked paprika, dried thyme, and black pepper. Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
4. Blend the Soup: Using an immersion blender, blend the soup in the pot until smooth, or transfer the soup in batches to a blender. For a chunkier texture, blend only half of the soup and return it to the pot, combining the textures.
5. Stir in Cream and Corn: Return the pot 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 seasoning with salt if necessary.
6. Serve: Ladle the creamy soup into bowls and garnish with sliced green onions, shredded cheddar cheese, and freshly chopped parsley. Serve hot and enjoy the rich flavors and creamy texture.

Notes

• For a spicier soup, choose a hot variety of chorizo or add a pinch of cayenne pepper.
• You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free option.
• If you prefer a vegetarian version, omit the chorizo and use vegetable broth, adding smoked paprika for depth of flavor.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• To reheat, warm gently on the stovetop, stirring occasionally to maintain creaminess.

Keywords: Creamy Chorizo Potato Soup, Spicy Chorizo Soup, Yukon Gold Potato Soup, Comfort Soup, Hearty Soup, Mexican-style Soup