Save A rich, hearty soup featuring spicy chorizo, tender potatoes, and a velvety cream base perfect for warming up on chilly days.
This soup quickly became a family favorite during cold evenings thanks to its comforting flavors and easy preparation.
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 to 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 to 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 to 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 to 3 minutes. Do not boil.
- Step 7:
- Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.
Save This recipe brings the family together as we enjoy its spicy warmth and creamy texture on cold nights.
Serving Suggestions
Pair with crusty bread and a chilled Spanish white wine for a complete meal.
Required Tools
Large pot, slotted spoon, potato masher or immersion blender, chefs knife, cutting board
Allergen Information
Contains dairy (cream) and pork (chorizo). Check chorizo and broth labels for gluten or other allergens.
Save This creamy chorizo potato soup is the perfect blend of spice and comfort for any chilly day.
Recipe Guide
- → Can I substitute plant-based chorizo?
Yes, using plant-based chorizo with coconut cream creates a dairy-free alternative while maintaining bold flavors.
- → How do I achieve the best texture?
Partially mashing the potatoes keeps some chunks intact, providing a delightful contrast in each spoonful.
- → What spices enhance the soup's flavor?
Smoked paprika and dried thyme add depth and a smoky aroma, complementing the chorizo's spiciness.
- → Is this dish gluten-free?
Yes, provided the chorizo and broth labels confirm no gluten-containing ingredients.
- → How should I garnish the soup?
Fresh chopped parsley adds a bright herbal note and visual appeal to the creamy base.