Go Back
- 8 oz chorizo, casing removed and crumbled - 4 medium potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely diced - 2 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 cup heavy cream - 1 cup corn kernels (can be fresh or frozen) - 1 teaspoon smoked paprika - Salt and pepper, to taste - 2 tablespoons extra virgin olive oil - Fresh parsley, chopped (for garnish) You can swap chorizo for turkey chorizo if you want leaner meat. For a vegetarian option, use mushrooms or tempeh. You can use vegetable broth instead of chicken broth if you need a meat-free base. If you're lactose intolerant, try coconut milk in place of heavy cream. The corn can be replaced with diced bell peppers or zucchini for a fresh twist. Look for chorizo that is bright red and feels firm. The potatoes should be smooth, with no spots or bruises. Choose onions that are heavy for their size and have dry, papery skin. Fresh garlic should be firm and not sprouted. For broth, pick low-sodium to control salt levels. Lastly, select cream that is rich and has no added ingredients. This makes your soup taste great! {{ingredient_image_2}} Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once the oil is hot, add 8 ounces of crumbled chorizo. Cook the chorizo for about 5 to 7 minutes. Stir it often to get that nice golden color. The goal is to make it crispy. After it’s done, take it out of the pot. Leave the tasty drippings in the pot. This will add a lot of flavors to your soup. Next, add 1 medium diced onion and 2 cloves of minced garlic to the pot. Sauté them for about 4 to 5 minutes. You want the onion to get soft and clear. Keep stirring to avoid burning the garlic. This step fills your kitchen with a wonderful smell. It sets the base for the rest of your soup. Now, add 4 medium diced potatoes to the pot. Stir them around for 2 to 3 minutes. This helps the potatoes soak in the flavors. Then, pour in 4 cups of low-sodium chicken broth. Make sure the potatoes are fully covered. Bring the mix to a boil, then lower the heat to let it simmer for 15 to 20 minutes. You want the potatoes to be fork-tender. Next, use an immersion blender to blend half of the soup. This gives it a creamy texture while keeping some chunks for bite. If you don’t have an immersion blender, scoop out half into a regular blender, blend until smooth, and return it to the pot. Stir in 1 cup of heavy cream, 1 cup of corn kernels, and the reserved chorizo. Let it simmer for another 5 minutes. Before serving, taste and add salt and pepper as needed. This soup is all about the blend of flavors. Ladle it into bowls and garnish with fresh parsley. Enjoy the warmth and comfort of this delicious soup! To get that creamy texture, blend half of your soup. Use an immersion blender for ease. If you do not have one, a regular blender works too. Just remember to let it cool a bit before blending. This keeps the soup smooth while some chunks stay intact. After blending, stir in the heavy cream. It adds richness and a velvety feel. Not all potatoes cook the same way. Waxy potatoes, like red or new potatoes, cook faster. They become tender in about 15 minutes. Starchy potatoes, like russets, take longer. They may need an extra 5 minutes. Keep an eye on them. Check with a fork to see if they are tender. Adjust your cooking time based on the type you choose. To boost flavor, add smoked paprika. It gives a nice depth and warmth to your soup. You can also add a splash of lime juice for a bright kick. Fresh herbs, like thyme or cilantro, can bring freshness. If you enjoy spice, a pinch of cayenne pepper works wonders too. Each of these options can elevate your soup to new levels. Pro Tips Use Fresh Chorizo: For the best flavor, opt for fresh chorizo rather than pre-cooked varieties. The fresh chorizo will render more fat and flavor into the soup. Adjust the Creaminess: If you prefer a lighter soup, you can reduce the amount of heavy cream or substitute it with half-and-half or milk. Customize Your Potatoes: Feel free to use different types of potatoes, such as Yukon Gold or red potatoes, for varied texture and taste. Enhance the Flavor: Add additional spices like cayenne pepper or a splash of lime juice right before serving to elevate the flavor profile. {{image_4}} You can make a tasty vegetarian version of this soup. Instead of chorizo, use plant-based sausage or mushrooms. Both add a nice, earthy flavor. For a vegan option, swap heavy cream for coconut milk or cashew cream. These choices keep the soup rich and creamy. Use vegetable broth instead of chicken broth for a full veggie experience. If you like heat, add diced jalapeños or crushed red pepper flakes. These spicy additions give the soup a nice kick. You can also try adding a splash of hot sauce when serving. Just a little bit will wake up the flavors and warm you right up. You can change the soup with seasonal veggies. In spring, add fresh asparagus or peas for a bright touch. In fall, use sweet potatoes or butternut squash for a sweeter flavor. Each season brings new options. Mixing vegetables keeps the soup fresh and exciting every time you make it. To store your creamy chorizo potato soup, first let it cool down. Place the soup in a clean container. Make sure to seal it tightly. This helps keep the soup fresh and tasty. Store it in the fridge for up to 3 days. If you want to keep it longer, freezing is a great option. Freezing soup is simple and effective. Use an airtight container or a freezer-safe bag. Leave some space at the top. The soup will expand as it freezes. Label your container with the date. You can freeze it for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight. To reheat, use a pot on medium heat. Stir the soup often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This keeps the soup creamy and smooth. If it's too thick, add a splash of broth or cream. Enjoy your comforting bowl anytime! Yes, you can make this soup ahead of time. I often prepare it a day before serving. The flavors will deepen overnight, making it even tastier. Just store it in an airtight container in the fridge. When ready to eat, simply reheat it on the stove over low heat. This soup pairs well with several sides. Here are my top picks: - Warm, crusty bread - A fresh green salad - Grilled cheese sandwiches - Cornbread muffins These options add texture and balance to the meal, making it truly comforting. The soup lasts about 3 to 4 days in the fridge. Store it in a sealed container to keep it fresh. If you want to keep it longer, consider freezing it. Just remember to let it cool completely before freezing. You now have all the tools to make Creamy Chorizo Potato Soup. We've covered the key ingredients, substitutions, and tips for choosing the best items. The step-by-step guide ensures you cook it perfectly, from chorizo to a creamy finish. Plus, the tips and variations help you customize to your taste. Remember to store it correctly for the best flavor later. Make this dish yours and enjoy each bowlful! Your kitchen will smell amazing, and you will savor every bite.

Creamy Chorizo Potato Soup

A rich and hearty soup featuring chorizo, potatoes, and a creamy broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 8 oz chorizo, casing removed and crumbled
  • 4 medium potatoes, peeled and diced into 1-inch cubes
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup corn kernels (can be fresh or frozen)
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons extra virgin olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the crumbled chorizo. Cook for about 5-7 minutes, stirring occasionally, until browned and crispy. Once done, remove the chorizo from the pot, setting it aside, while leaving the flavorful drippings in the pot.
  • In the same pot, introduce the diced onion and minced garlic. Sauté for about 4-5 minutes, until the onion is soft and translucent, stirring frequently to prevent burning.
  • Next, add the diced potatoes to the pot and stir for an additional 2-3 minutes. This will allow the potatoes to absorb some of the delicious flavors from the onions and garlic.
  • Pour in the chicken broth, making sure to fully submerge the potatoes. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
  • Using an immersion blender, blend about half of the soup until it reaches a creamy consistency, while retaining some chunkiness for added texture. If you don't have an immersion blender, carefully scoop out half of the soup into a regular blender, blend until smooth, and return it back to the pot.
  • Stir in the heavy cream, corn kernels, smoked paprika, and the reserved chorizo. Allow the soup to simmer for another 5 minutes, giving the flavors time to meld beautifully.
  • Before serving, season with salt and pepper to taste, ensuring the soup is to your liking.

Notes

Ladle the soup into bowls and garnish with freshly chopped parsley. Pairs well with warm, crusty bread.
Keyword chorizo, comfort food, creamy, potato, soup