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Creamy Chorizo Potato Soup: A Comforting Bowl of Deliciousness

If you’re looking for a rich, comforting soup that warms you to the core, this creamy chorizo potato soup is the perfect dish. Made with savory chorizo, tender potatoes, and a luscious cream base, this soup is as hearty as it is flavorful. It’s perfect for cold evenings, gatherings with friends, or simply a cozy night in. Let’s dive into the details of creating this delightful recipe!

Ingredients You’ll Need

Essential Ingredients

  • 1 pound chorizo sausage
  • 4 large potatoes, peeled and diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish

Optional Ingredients

  • 1 cup corn (fresh or frozen)
  • 1 cup shredded cheese (like cheddar or Monterey Jack)
  • 1 teaspoon paprika for added flavor
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Step-by-Step Instructions

Cooking the Chorizo

In a large pot, heat over medium-high heat. Add the chorizo and cook until browned. Make sure to break it apart as it cooks to get even browning and flavor integration.

Sautéing Vegetables

Once the chorizo is cooked, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Adding the Potatoes and Broth

Incorporating Potatoes

Add the diced potatoes to the pot. Stir well to coat the potatoes in the flavorful fat from the chorizo.

Pour in the Broth

Add the chicken broth to the mixture, ensuring the potatoes are well submerged. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

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Final Touches

Adding Cream

Once the potatoes are tender, lower the heat and stir in the heavy cream. Allow it to heat through but do not let it boil to avoid curdling.

Season to Taste

Season with salt, pepper, and optional paprika. If you desire, incorporate corn for an added texture and flavor boost.

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Serving Suggestions

Garnishing the Soup

Serve the creamy chorizo potato soup hot. Garnish with fresh parsley and a sprinkle of shredded cheese if desired.

Accompaniments

This soup pairs beautifully with crusty bread or a fresh garden salad. It’s a complete meal that’s sure to impress!

Storing Leftovers

Refrigeration Tips

If there are any leftovers, let the soup cool before transferring it to an airtight container. It can be refrigerated for up to 3 days.

Freezing Instructions

This soup can also be frozen. Allow it to cool completely, then freeze in portions. It’s best consumed within three months for optimal flavor.

Common Variations

Vegetarian Version

For a vegetarian alternative, you can substitute the chorizo with a plant-based sausage or simply omit it. Increase the flavor by adding more vegetables.

Spicy Twist

If you enjoy a kick, consider adding chopped jalapeños or a dash of hot sauce to your soup.

Health Benefits of Chorizo and Potatoes

Nutritional Highlights

Chorizo is packed with flavor and protein, while potatoes are a great source of carbohydrates and vitamins. Together, they create a balanced dish.

Customizing for Dietary Needs

For those with dietary restrictions, consider using low-fat cream or dairy alternatives, and adjust spices to match your preferences.

FAQs

How can I make my soup spicier?

If you’d like to spice things up, consider using spicy chorizo, adding cayenne pepper, or including diced fresh chilies in the mix.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. Just store it in the refrigerator and reheat before serving. The flavors will deepen, making it even tastier!

Is this recipe suitable for freezing?

Absolutely! Just ensure it’s cooled completely before transferring it to a freezer-safe container. It’s best enjoyed within three months of freezing.

What can I serve with creamy chorizo potato soup?

This soup pairs well with homemade bread, a crisp salad, or even a side of cornbread for a comforting meal.

Conclusion

The creamy chorizo potato soup is not just a meal; it’s an experience. Its rich flavors and creamy texture make it a favorite among family and friends. It’s a perfect dish for any occasion, whether it’s a cozy night at home or a gathering with loved ones. Try out this recipe and enjoy a warming bowl of comfort!

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Creamy Chorizo Potato Soup

Irresistible Creamy Chorizo Potato Soup FlavorPacked Delight


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  • Author: sophieb
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

Savor this creamy chorizo potato soup a flavorpacked dish perfect for cozy nights Easy to make its a delicious comfort food youll love


Ingredients

Scale
  • 1 pound chorizo sausage
  • 4 large potatoes, peeled and diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • 1 cup corn (optional)
  • 1 cup shredded cheese (optional)
  • 1 teaspoon paprika (optional)

  • Instructions

  • In a large pot, heat over medium-high heat. Add the chorizo and cook until browned, breaking it apart as it cooks.
  • Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
  • Add the diced potatoes to the pot, stirring well to coat them in the chorizo fat.
  • Pour in the chicken broth, ensuring the potatoes are submerged. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
  • Once the potatoes are tender, lower the heat and stir in the heavy cream. Allow it to heat through without boiling.
  • Season with salt, pepper, and optional paprika. You can add corn for extra texture.
  • Serve hot, garnished with fresh parsley and optional shredded cheese.
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Category: Soup
    • Cuisine: American

    Nutrition

    • Calories: 400 calories
    • Sugar: 2 g
    • Fat: 25 g
    • Saturated Fat: 25 g
    • Carbohydrates: 35 g
    • Fiber: 5 g
    • Protein: 15 g

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    Sophie Bennett

    I’m the home cook, dessert lover, and heart behind TasteDiary. My love for Korean sweets started in my grandmother’s kitchen—my Halmoni—in Jeonju, South Korea. She wasn’t a professional chef, but to me, every dish she made was filled with magic and meaning.

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