Ingredients
Method
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.