Description
This creamy Chorizo Potato Soup is a rich, flavorful dish that combines the smoky spiciness of chorizo with tender potatoes, cheddar cheese, and a hint of smoked paprika. Perfect for chilly evenings, this comforting soup is easy to make and guaranteed to warm your soul.
Ingredients
Scale
- 1 lb chorizo sausage, casing removed
- 4 medium potatoes, peeled and diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 green onions, chopped (for garnish)
- Optional: fresh parsley, chopped (for garnish)
Instructions
- Prepare the Aromatics:
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute, stirring frequently. - Cook the Chorizo:
Add the chorizo sausage to the pot. Break it up with a spoon and cook until browned and fully cooked, about 6-8 minutes. - Add Potatoes and Spices:
Stir in the diced potatoes, smoked paprika, salt, and pepper. Mix well to coat the potatoes with the spices. - Simmer the Soup:
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes or until the potatoes are tender. - Mash for Creaminess:
Use a potato masher or the back of a spoon to mash some of the potatoes in the pot. This will thicken the soup while leaving some chunks for texture. - Incorporate the Dairy:
Stir in the heavy cream and shredded cheddar cheese. Let the soup simmer on low heat for another 5 minutes, stirring until the cheese is melted and well combined. - Garnish and Serve:
Ladle the soup into bowls and garnish with chopped green onions and fresh parsley, if desired. Serve hot and enjoy!
Notes
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes while cooking the chorizo.
- Russet potatoes are ideal for their creamy texture, but Yukon Gold potatoes work well too.
- This soup freezes beautifully! Let it cool completely, then store it in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- For a dairy-free version, substitute coconut cream for the heavy cream and use nutritional yeast instead of cheddar cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American