Hearty Creamy Chorizo Soup

This hearty chorizo potato soup has become my winter go-to when nothing else seems to satisfy those cold evening cravings. With its rich, creamy texture and bold flavors from spicy chorizo, it's the comfort food that keeps everyone coming back for seconds.

I first made this soup during an unexpected snowstorm when we were stuck indoors for three days. What started as a pantry cleanout became our family's most requested winter meal. My husband now asks for it by name whenever the temperature drops below freezing.

• Chorizo sausage: The star ingredient that provides a smoky spicy base. Look for Spanish-style chorizo for authentic flavor or Mexican chorizo for a different but equally delicious profile.
• Large onion: Creates the aromatic foundation. Sweet onions work wonderfully here by balancing the spicy chorizo.
• Garlic cloves: Fresh is essential. Pre-minced garlic lacks the punch needed to stand up to the chorizo.
• Potatoes: Russets work best for their starchiness which helps thicken the soup naturally. Choose firm potatoes without green spots.
• Chicken broth: Homemade elevates this soup tremendously but a good quality store-bought works well too.
• Heavy cream: Gives the soup its signature richness. The fat content matters here opt for full-fat for the best mouthfeel.
• Smoked paprika: Reinforces the smoky notes from the chorizo. Spanish smoked paprika or pimentón provides the most authentic flavor.
• Black pepper: Freshly ground makes a noticeable difference in the final flavor profile.
• Salt: Diamond crystal kosher salt allows for more precise seasoning than table salt.
• Green onions: Adds a fresh pop of color and flavor contrast to the rich soup.
• Olive oil: A good quality olive oil enhances the chorizo flavor when browning.

How To Make Creamy Chorizo Potato Soup

Brown the Chorizo:

Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the chorizo and break it into small chunks with a wooden spoon. Let it cook undisturbed for about 2 minutes before stirring to develop a nice caramelization. Continue cooking until fully browned and slightly crispy at the edges about 5 more minutes. The fat rendering from the chorizo will become flavored with all the spices in the sausage creating an incredible flavor base.

Develop the Aromatics:

Add the diced onion directly to the chorizo and fat in the pot maintaining medium heat. Stir occasionally allowing the onions to soften and become translucent about 4 minutes. They should pick up a lovely orange hue from the chorizo oil. Add the minced garlic and cook for just 1 minute until fragrant being careful not to let it brown or burn which would create bitterness.

Build the Base:

Add the diced potatoes to the pot and toss them thoroughly in the chorizo mixture allowing them to get coated in all those flavorful oils. Sprinkle in the smoked paprika and stir continuously for 30 seconds to toast the spice slightly releasing its essential oils. This quick toasting makes an enormous difference in the depth of flavor.

Create the Soup:

Pour in the chicken broth making sure to scrape the bottom of the pot with your spoon to release any browned bits that may have stuck these contain concentrated flavor. Bring the mixture to a boil then reduce to a gentle simmer. Cover partially with a lid allowing some steam to escape and cook until the potatoes are fork tender approximately 15 to 20 minutes depending on how small you cut them.

Texturize and Enrich:

Once potatoes are tender use a potato masher directly in the pot to crush about half of the potatoes leaving plenty of chunks for texture. The starch released will naturally thicken your soup. Pour in the heavy cream while stirring continuously to incorporate it evenly throughout the soup. Simmer gently for 5 more minutes allowing the flavors to meld and the soup to thicken slightly.

Season and Serve:

Taste the soup and add salt and freshly ground black pepper as needed. Remember that chorizo and broth both contain salt so season gradually. Ladle the hot soup into warmed bowls and garnish generously with sliced green onions. The contrast between the rich soup and fresh green onions creates the perfect finishing touch.

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My favorite thing about this soup is how the chorizo infuses every spoonful with its distinctive flavor. I remember serving this to my Spanish grandmother who rarely complimented non traditional dishes. She took one taste raised her eyebrows and asked for the recipe. Coming from her that was the highest praise possible.

Storage and Reheating

This soup stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually improve after a day as everything melds together. When reheating do so gently on the stovetop over medium low heat stirring occasionally. Avoid boiling vigorously as this can cause the cream to separate. If the soup has thickened too much in storage simply add a splash of chicken broth or even water to thin it to your desired consistency. The soup may develop a thin layer of orange oil on top when refrigerated this is normal and can be stirred back in when reheating.

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Smart Substitutions

Dont let missing ingredients stop you from enjoying this soup. The heavy cream can be replaced with half and half for a lighter version though the soup wont be quite as rich. For a dairy free option full fat coconut milk works surprisingly well complementing the smoky chorizo. If youre watching your calories turkey or chicken chorizo makes a suitable substitute for the traditional pork version. Vegetarians can use a plant based chorizo alternative and vegetable broth the smoked paprika will help maintain that authentic flavor profile. Finally if youre out of russet potatoes Yukon golds make an excellent alternative providing an even creamier texture to the finished soup.

Serving Suggestions

This hearty soup shines as a standalone meal but becomes a feast when properly accompanied. I love serving it with a simple green salad dressed lightly with vinaigrette the acidity cuts through the richness of the soup beautifully. A chunk of crusty sourdough bread for dipping is practically mandatory in our house. For a Spanish inspired meal pair small bowls of this soup with pan con tomate crusty bread rubbed with garlic and topped with grated tomato and olive oil. When entertaining I serve this soup in small cups as a starter before a main course it never fails to impress guests and set the tone for a memorable meal.

Frequently Asked Questions

→ Can I use a different sausage instead of chorizo?

Yes, you can substitute chorizo with spicy Italian sausage, kielbasa, or even turkey sausage. However, the flavor profile will vary slightly, as chorizo adds a distinctive smoky and spicy note to the soup.

→ Can I make this soup dairy-free?

Absolutely! You can replace heavy cream with coconut milk for a dairy-free option. This substitution will add a slightly sweet and nutty flavor that complements the soup nicely.

→ How do I thicken the soup without cream?

If you'd like to thicken the soup without using cream, you can mash a larger portion of the potatoes directly in the pot. This will create a creamy consistency using the natural starches from the potatoes.

→ Can I prepare this soup in advance?

Yes, this soup stores well for up to 3 days in the refrigerator. Reheat gently on the stovetop, adding a small splash of broth or water if it becomes too thick.

→ What can I serve alongside this soup?

This soup pairs perfectly with crusty bread, garlic toast, or a fresh green salad. You can also serve it with a side of roasted vegetables for a complete meal.

→ Can I freeze the soup for later use?

Yes, you can freeze the soup, but leave out the heavy cream before freezing. Add the cream when reheating to maintain its desired texture and richness.