Creamy Chorizo Potato Soup

This hearty chorizo potato soup has become my winter comfort staple, combining spicy chorizo with creamy potatoes for a soul-warming meal that's ready in under an hour. The rich, smoky flavors develop into something that tastes like it's been simmering all day, making it perfect for those evenings when you need something substantial but don't want to spend hours in the kitchen.

I first made this soup during an unexpected snowstorm when I was craving something warm and comforting. The combination of spicy chorizo and creamy potatoes was so satisfying that it's now requested weekly by my family when temperatures drop. Even my pickiest eater asks for seconds.

Ingredients

• 1 lb chorizo sausage: Casings removed. The fat from quality chorizo creates an incredible flavor base for the entire soup
• 1 large onion: Diced. Look for firm onions without soft spots for the best flavor foundation
• 3 garlic cloves: Minced. Fresh garlic provides aromatic depth that powder simply cannot match
• 4 cups potatoes: Peeled and diced. Russets work best for their starch content that helps thicken the soup naturally
• 4 cups chicken broth: Homemade is wonderful but a good quality store-bought works perfectly
• 1 cup heavy cream: Creates the luxurious texture that makes the soup so satisfying
• 1 tsp smoked paprika: Spanish varieties offer the most authentic flavor with genuine smokiness
• Salt and black pepper: To taste. Diamond Crystal kosher salt allows for better control when seasoning
• Green onions: Sliced for garnish. The fresh bite cuts through the richness beautifully

How To Make Creamy Chorizo Potato Soup

Brown the Chorizo:

Cook chorizo in a large Dutch oven over medium heat for 6 minutes until deeply browned and fragrant. Break it into bite-sized pieces with your wooden spoon and allow some pieces to develop crispy edges for texture variation. The fat rendering from the chorizo will flavor the entire soup base.

Develop the Aromatics:

Add diced onion to the rendered chorizo fat and cook for 4 minutes until translucent but not browned. Add minced garlic and cook for 30 seconds until fragrant but not colored. This aromatic base builds the foundational flavor that carries throughout the soup.

Build the Soup Base:

Add diced potatoes and smoked paprika, stirring to coat everything in the flavorful fat. Pour in chicken broth and bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15 minutes or until potatoes are fork-tender but not falling apart.

Create Texture:

Use a potato masher to partially mash about one-third of the potatoes directly in the pot. This creates a naturally thickened soup with wonderful textural contrast between the smooth base and chunky pieces. The starch from the potatoes creates a velvety consistency without needing flour or cornstarch.

Finish with Cream:

Stir in heavy cream and heat through without boiling. Season with salt and pepper, tasting as you go. The soup should be rich but balanced with the spices from the chorizo complementing the creaminess.

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My absolute favorite part of this recipe is the contrasting textures between the creamy base and the chunks of potato and chorizo. I actually discovered this technique by accident when I got distracted on a phone call and overcooked some of the potatoes. When they started falling apart, I mashed them slightly and realized it created the perfect consistency.

Making It Your Own

This soup welcomes adaptations based on what you have available. Replace the heavy cream with coconut milk for a dairy-free version that still maintains incredible richness. The slight coconut flavor actually pairs beautifully with the spices in the chorizo. For a vegetarian version, use soyrizo and vegetable broth while adding a tablespoon of smoked paprika to compensate for the lost depth of flavor.

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Storage Tips

This soup actually improves overnight as the flavors meld together in the refrigerator. Store in airtight containers for up to 4 days. When reheating, do so gently over medium-low heat to prevent the cream from separating. Add a splash of broth if the soup has thickened too much during storage. For freezing, prepare the soup without adding cream and freeze for up to 3 months. When ready to serve, thaw completely, reheat, and stir in fresh cream just before serving.

Serving Suggestions

Serve this hearty soup with crusty artisan bread for dipping into the flavorful broth. A simple side salad with a bright vinaigrette provides a refreshing contrast to the richness. For a complete meal experience, top each bowl with a sprinkle of sharp cheddar cheese, crispy bacon bits, or a dollop of tangy sour cream. My family loves customizing their bowls with different toppings at the table.

Frequently Asked Questions

→ Can I substitute chorizo with another sausage?

Yes, you can use spicy Italian sausage or andouille as an alternative. However, the flavor profile may differ since chorizo has a unique smoky-spicy taste.

→ What kind of potatoes work best for this soup?

Russet potatoes are ideal because they become creamy when mashed, but Yukon Gold potatoes work well for a richer flavor and silky texture.

→ Can I make this soup dairy-free?

Yes, you can replace the heavy cream with coconut milk or a non-dairy cream alternative for a dairy-free version.

→ How can I make this soup less spicy?

You can use mild chorizo or reduce the amount of smoked paprika. Adding a bit more cream can also balance the spice level.

→ What are good garnishing options besides green onions?

Consider crispy bacon bits, shredded cheese, or a dollop of sour cream for added texture and flavor.

→ Can I make this soup ahead of time?

Yes, you can prepare the soup a day ahead and refrigerate it. The flavors will deepen, making it even tastier when reheated.