Save A rich, hearty soup featuring spicy chorizo, tender potatoes, and a velvety cream base—perfect for warming up on chilly days.
This soup has become a family favorite during the colder months; its creamy texture and spicy notes always bring comfort.
Ingredients
- Chorizo sausage: 200 g 7 oz sliced
- Potatoes: 600 g 1.3 lbs peeled and diced
- Onion: 1 medium finely chopped
- Garlic: 2 cloves minced
- Carrot: 1 medium diced
- Celery stalks: 2 diced
- Heavy cream: 200 ml 3/4 cup + 2 tbsp
- Chicken or vegetable broth: 1 liter 4 cups low sodium
- Olive oil: 2 tbsp
- Smoked paprika: 1 tsp
- Dried thyme: 1/2 tsp
- Salt and freshly ground black pepper: to taste
- Fresh parsley: chopped for garnish
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add chorizo slices and cook for 3 4 minutes, stirring occasionally, until browned and fragrant. Remove chorizo with a slotted spoon and set aside, leaving the oil in the pot.
- Step 2:
- Add onion, carrot, and celery to the pot. Sauté for 4 5 minutes until softened.
- Step 3:
- Stir in the garlic, smoked paprika, and thyme cook for 1 minute until aromatic.
- Step 4:
- Add diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 15 20 minutes, or until potatoes are tender.
- Step 5:
- Return the chorizo to the pot. Using a potato masher or immersion blender, partially mash the potatoes in the soup to your desired consistency leave some chunks for texture.
- Step 6:
- Stir in the heavy cream and heat gently for 2 3 minutes. Do not boil.
- Step 7:
- Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.
Save This soup brings our family together, especially on chilly evenings when we savor every comforting spoonful.
Notes
For extra richness, add a handful of shredded cheese before serving. Substitute with plant-based chorizo and coconut cream for a dairy-free version. Pair with crusty bread and a chilled Spanish white wine.
Required Tools
Large pot, slotted spoon, potato masher or immersion blender, chefs knife, cutting board
Nutritional Information
Calories 480. Total Fat 32 g. Carbohydrates 32 g. Protein 15 g per serving.
Save This creamy chorizo potato soup is a perfect blend of spice and comfort to brighten your cold days.
Recipe FAQ
- → Can I make this soup dairy-free?
Yes, substitute the heavy cream with coconut cream and use plant-based chorizo to keep it dairy-free while maintaining creaminess.
- → How should I cook the chorizo for best flavor?
Cook chorizo slices in olive oil over medium heat until browned and fragrant to release their spicy, smoky oils before adding other ingredients.
- → Is it necessary to mash the potatoes completely?
No, partially mashing the potatoes leaves some chunks for texture, creating a satisfying balance between creamy and chunky consistency.
- → What herbs enhance this soup’s flavor?
Smoked paprika and dried thyme add warmth and depth, while fresh parsley used as garnish adds a bright, fresh note.
- → Can this soup be prepared in advance?
Yes, it holds well when refrigerated and reheated gently on the stove; the flavors often deepen after resting.