Save A rich, hearty soup featuring spicy chorizo, tender potatoes, and a velvety cream base&mdashperfect for warming up on chilly days.
This cozy soup quickly became a family favorite thanks to its rich flavors and easy prep.
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 34 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 45 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 1520 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 23 minutes. Do not boil.
- Step 7:
- Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.
Save Gathering around this soup has created many warm family moments.
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 comforting and straightforward, perfect for any chilly evening.
Kitchen Help
- → What type of chorizo works best for this dish?
Use sliced spicy pork chorizo for authentic flavor and richness. Plant-based chorizo can be used as a substitute for a dairy-free option.
- → How can I adjust the texture of the potatoes?
Partially mash the potatoes to leave some chunks. This creates a creamy consistency with a pleasant bite.
- → Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well and keeps the dish flavorful while accommodating dietary preferences.
- → What spices enhance the soup’s flavor?
Smoked paprika and dried thyme add depth and warmth, complementing the chorizo and creamy base beautifully.
- → Is there a suggested garnish for this dish?
Freshly chopped parsley adds color and a hint of freshness that brightens the rich flavors.
- → Can I prepare this soup ahead of time?
Yes, it reheats well. Reheat gently to avoid curdling the cream and maintain the smooth texture.