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Creamy Chorizo Potato Soup

Creamy chorizo potato soup in white bowl with fresh herbs
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Rich and flavorful soup combining spicy chorizo with creamy potatoes and fresh greens. Perfect comfort food ready in 45 minutes.

Ingredients

Scale
  • 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

Instructions

  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. Remove chorizo with a slotted spoon and set aside.
  2. Add diced onions to the chorizo fat and cook for 3-4 minutes until translucent and fragrant.
  3. Stir in minced garlic and cook for 1 minute until aromatic.
  4. Add diced potatoes to the pot, stirring to coat them in the chorizo fat mixture. Cook for 2 minutes.
  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.
  6. Using an immersion blender, blend the soup until smooth or to desired consistency. If using regular blender, work in small batches with vented lid.
  7. Return to low heat and slowly stir in heavy cream while warm but not boiling. Add chopped kale or spinach and let it wilt for 2-3 minutes.
  8. Return the cooked chorizo to the pot and gently simmer for 5-8 minutes until soup reaches 165°F. Season with smoked paprika, salt, and pepper to taste. Serve hot, garnished with fresh herbs.

Notes

  • Use fresh chorizo rather than cured for best flavor and fat rendering. Yukon gold potatoes create the creamiest texture when blended.
  • Store leftovers in refrigerator for up to 4 days. Reheat gently on stovetop, adding broth if needed to thin consistency.
  • For dairy-free version, substitute coconut milk for heavy cream. Soup freezes well for up to 3 months.

Nutrition

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