Creamy Chorizo Potato Soup: The Ultimate Winter Comfort Bowl

Creamy Chorizo Potato Soup transforms simple ingredients into an incredibly satisfying meal that’s perfect for chilly evenings. This rich, hearty soup combines the bold flavors of spicy chorizo with tender potatoes and vibrant greens for a bowl that’s both comforting and exciting.

There’s nothing quite like the aroma that fills my kitchen when I’m browning chorizo for this soup. The rendered fat creates the most incredible base, infusing every spoonful with smoky, spicy goodness. What makes this creamy chorizo potato soup so special is how it balances indulgence with nourishment – the potatoes create a velvety texture while the chorizo adds protein and bold flavor. It’s become my go-to recipe for impressing guests without spending hours in the kitchen, and the leftovers taste even better the next day.

Essential Ingredients for Your Perfect Soup

I always recommend using fresh chorizo rather than cured for this creamy chorizo potato soup recipe, as it renders beautiful fat that becomes the flavor foundation. Here’s everything you’ll need:

• 1 pound fresh Spanish chorizo, casings removed
• 2 pounds russet or Yukon gold potatoes, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for lighter option)
• 3 cups fresh kale or spinach, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Equipment needed: Large Dutch oven, immersion blender (or regular blender), cutting board, sharp knife, ladle

Step-by-Step Cooking Instructions

I recommend having all ingredients prepped before you start, as this chorizo potato soup comes together quickly once you begin cooking.

Step 1: Heat a large Dutch oven over medium heat. Add chorizo, breaking it apart with a wooden spoon. Cook for 6-8 minutes until deeply browned and crispy. The fat should be nicely rendered – this is your flavor gold! Remove chorizo with a slotted spoon and set aside.

Step 2: Add diced onions to the chorizo fat and cook for 3-4 minutes until translucent and fragrant. The onions should be softened but not browned.

Step 3: Stir in minced garlic and cook for 1 minute until aromatic. Be careful not to let it burn.

Step 4: Add diced potatoes to the pot, stirring to coat them in the chorizo fat mixture. Cook for 2 minutes – you’ll hear them sizzle as they absorb those incredible flavors.

Step 5: Pour in the broth, ensuring potatoes are completely covered. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are fork-tender and easily pierced.

Step 6: Using an immersion blender, blend the soup until smooth for ultra-creamy texture, or pulse for a chunkier consistency. If using a regular blender, let soup cool slightly, work in small batches, and vent the lid to prevent pressure buildup with hot liquids.

Step 7: Return to low heat and slowly stir in heavy cream while soup is warm but not boiling to prevent curdling. Add chopped kale or spinach and let it wilt for 2-3 minutes.

Step 8: Return the cooked chorizo to the pot and gently simmer for 5-8 minutes to marry all the flavors. The soup should reach 165°F internal temperature. Season with smoked paprika, salt, and pepper to taste.

Perfect Pairings and Serving Ideas

This creamy chorizo potato soup pairs beautifully with crusty breads and fresh salads that complement its rich, smoky flavors.

Crusty Sourdough: The tangy bread cuts through the soup’s richness while providing the perfect vessel for dipping and soaking up every drop.

Mixed Greens Salad with Citrus Vinaigrette: Bright, acidic greens provide a refreshing contrast to the hearty, creamy base and help cleanse the palate.

Garlic Bread: Buttery, garlicky bread enhances the soup’s savory elements and makes the meal more filling for hungry families.

Spanish Manchego and Crackers: The nutty, firm cheese complements the chorizo’s Spanish roots while adding textural interest to your soup course.

Spice Up Your Soup Game

This creamy chorizo potato soup brings exciting Spanish flavors to your comfort soup collection. For those who enjoy bold, international tastes, pair it with our unique Russian Potato and Mushroom Soup, which offers earthy, Eastern European flavors that create an interesting cultural soup journey.

Balance the spice and richness by serving this alongside our milder Comforting Chicken Soup with Potatoes and classic Wisconsin Bacon and Potato Cheese Soup. This combination ensures guests can enjoy bold flavors while having comforting alternatives that satisfy every palate preference.

Smart Storage and Reheating Tips

Store your leftover creamy chorizo potato soup in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen and improve after the first day.

For reheating, I recommend using the stovetop over medium-low heat, stirring frequently to prevent scorching. Add a splash of broth or cream if the soup has thickened too much during storage. Heat to 165°F internal temperature before serving.

Pro tip: This soup freezes well for up to 3 months, though you may need to re-blend slightly after thawing since the cream can separate. Freeze in individual portions for quick weeknight dinners.

Common Questions About Chorizo Potato Soup

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