Creamy Chorizo Potato Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb chorizo sausage, casings removed
02 -
1 large onion, diced
03 -
3 cloves garlic, minced
04 -
4 cups potatoes, peeled and diced (approximately 4 medium potatoes)
05 -
4 cups low-sodium chicken broth
06 -
1 cup heavy cream
07 -
1 tsp smoked paprika
08 -
1/2 tsp black pepper
09 -
1/2 tsp salt (adjust to taste)
→ Garnish and Optional Ingredients
10 -
2 green onions, sliced (for garnish)
11 -
2 tbsp olive oil (optional, for sautéing)
# Instructions:
01 -
In a large pot or Dutch oven, heat the olive oil over medium heat (if using). Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
02 -
Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
03 -
Stir in the diced potatoes and smoked paprika, mixing well to coat with the chorizo and onions.
04 -
Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
05 -
Once the potatoes are cooked, use a potato masher to mash some of the potatoes in the pot, stirring to thicken the soup. Leave some chunks for texture.
06 -
Stir in the heavy cream and season with salt and black pepper. Heat through until warmed, adjusting the seasoning if necessary.
07 -
Serve hot, garnished with sliced green onions for a fresh touch.
# Notes:
01 -
For a lighter option, you can substitute heavy cream with half-and-half or coconut milk.
02 -
If using salted chicken broth, reduce the added salt to avoid over-seasoning.