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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.

Ingredients

Scale

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

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