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Creamy Chorizo Potato Soup

Creamy chorizo potato soup made with browned chorizo, tender Yukon gold potatoes, and a smoky cream finish. Simmered until soft, then partially mashed for a thick, spoonable texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chorizo
  • 12 oz Mexican chorizo or cured Spanish chorizo sliced or crumbled
Potatoes and aromatics
  • 3 lb Yukon gold potatoes peeled and cubed
  • 1 onion diced
  • 4 garlic minced
  • 1 red bell pepper diced
Soup base
  • 4 cup chicken broth
  • 1.5 cup heavy cream
Seasonings
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • Salt and pepper to taste
Serving
  • Fresh parsley for serving
  • sour cream for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Cook the chorizo in a large pot over medium heat until browned and fat is rendered, then remove it and set aside.
Build the flavor
  1. Sauté the onion and red bell pepper in the chorizo fat for 4-5 minutes.
  2. Add the garlic and cook for 1 minute.
  3. Stir in the smoked paprika, cumin, and cayenne and cook for 1 minute.
Simmer and thicken
  1. Add the chicken broth and Yukon gold potatoes, then simmer for 20 minutes until the potatoes are tender.
  2. Mash some of the potatoes in the pot, then stir in the heavy cream.
  3. Return the chorizo to the pot and simmer for 5 minutes.
Season and serve
  1. Season with salt and pepper to taste.
  2. Serve the soup topped with sour cream and fresh parsley.

Notes

For the creamiest texture, mash only part of the potatoes (leave some chunks so the soup stays hearty). Store in the refrigerator up to 3 days; reheat gently on the stovetop, adding a splash of broth if it thickens. Freezing is not recommended because cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly thinner).